Glazed Carrots with Brown Sugar | Easy Dinner Side
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Yield: 6 servings
Tender carrots are simmered in a brown sugar and butter mixture, then topped with fresh chopped parsley. This is the perfect side dish in the Fall or Winter, and it's special and tasty enough to make it onto the Thanksgiving dinner table.
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Ingredients
- 1 ½ lbs carrots peeled, chopped into coins or on a bias, OR use baby carrots
- 1 ½ cups water
- ¼ cup light brown sugar
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 tablespoon fresh parsley chopped
Instructions
- Wash carrots, peel, and then chop into coins or cut on a bias. Skip this step if using baby carrots.
- Place the carrots in a medium-sized frying pan along with the water. Bring to a boil, then reduce heat to low and simmer 8 to 10 minutes, or until just about fork tender. Drain excess water.
- Add in the butter, brown sugar, and salt to the pan. Stir to completely coat the carrots.
- Turn heat up to medium low and cook an additional 4 to 5 minutes, until warmed through and a nice sauce has formed.
- Sprinkle with fresh chopped parsley, then serve.
- Enjoy!
Notes
- Use baby carrots instead of whole carrots to save a step of prep.
- This side dish is naturally gluten-free.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!