Find a Recipe on This Blog:

Tuesday, November 27, 2012

Brown Sugar Glazed Carrots

I loved Mom's sweet baked crispy carrots for Sunday dinners.  I still make them in a small baking dish.

 I dump the mini carrot bag or my favorite the cut on the angle circle carrots into the pan.  I then add a few spoonfools of soft butter and stir to coat the carrots and the bottom of the pain.  Sprinkle the carrots with salt and pepper.  Bake at 375 until just softened.  Add about 1/8 cup brown sugar or a few tablespoons and stir into the carrots.  Bake for another 10 minutes until carrots are crispy and almost carmelized. 

I tried a carrot recipe that tastes similar but you make it in a pan on the stove.  It was quick and easy and delicious!



•16 ounces baby carrots

•2 tablespoons butter

•1/3 cup brown sugar, packed

•1 cup water

•dash salt

•pepper, to taste


In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

No comments:

Post a Comment