Brown Sugar Glazed Carrots
Servings: 6 servings
Calories: 147kcal
Carrot coins cooked in one skillet with water, butter, and brown sugar until the liquid reduces to a glaze that clings. Stovetop only, 20 minutes.
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Equipment
- 12-inch skillet with a lid
Ingredients
- 2 lb carrots about 8 medium, peeled and cut into 1/2-inch coins
- ¾ cup water
- 3 tablespoons unsalted butter
- ¾ teaspoon kosher salt Diamond Crystal; use 1/2 teaspoon Morton
- ¼ cup light brown sugar packed
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Add the carrots, water, butter, and salt to a 12-inch skillet. Cover and bring to a boil over medium-high heat, then cook until a fork slides in with slight resistance, 8 to 10 minutes.
- Uncover, stir in the brown sugar, and keep boiling uncovered, stirring often, until the liquid cooks down to a syrup that clings to the carrots and the pan is nearly dry, 4 to 6 minutes.
- Take the skillet off the heat, add the pepper and parsley, and toss. Serve warm.
Notes
- Cut the coins evenly. Thinner than 1/2 inch turns to mush before the glaze forms; thicker stays crunchy in the middle.
- If the glaze still looks watery, keep boiling. If it seizes and looks sticky, add a splash of water and toss.
- Make ahead by cooking through step 1 up to a day before, refrigerating, then finishing step 2 with 2 tablespoons water added to restart the glaze.
- Swap the butter for vegan butter to make this vegan. Oil will not turn into a glaze.
- Add a pinch of cinnamon with the sugar, a few thyme sprigs in step 1, or orange zest at the end for a variation.
- Store leftovers in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water until glossy again.
Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 503mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25491IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg
