Brown Sugar Glazed Carrots
User Reviews
5
Brown Sugar Glazed Carrots
Description
Brown Sugar Glazed Carrots combine peeled and sliced carrots with butter and light brown sugar simmered together in a skillet with water and freshly squeezed orange juice. The mixture is cooked covered over medium heat until the carrots start to soften but retain a slight crispness. After uncovering, orange zest is stirred in, and the mixture is seasoned with kosher salt and freshly ground black pepper. The glaze reduces to a glossy finish coating the carrots. Sprinkling with fresh flat-leaf parsley adds a mild, herbaceous note and brightens the dish.
The resulting carrots are tender yet maintain a pleasant bite, with the butter and brown sugar providing a rich, sweet flavor base enhanced by citrus brightness from the orange juice and zest. The salt and pepper balance the sweetness without overpowering.
This recipe can be served warm as a side to proteins such as roasted chicken or pork, where the sweetness pairs well with savory main dishes. The glossy presentation adds visual appeal on a dinner plate.
For variation, baby carrots may replace sliced carrots, maintaining similar cooking times. Alternative cooking methods include slow baking in the oven with adjusted water amounts and partial steaming or microwaving for quicker preparation. These methods still allow the brown sugar and orange flavors to develop, offering flexibility in kitchen approaches.
Ingredients
- 4 cups carrot peeled and sliced
- 4 tablespoons butter
- 4 tablespoons light brown sugar
- ½ cup water
- ½ orange , juiced
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon flat leaf parsley minced
Instructions
- Bring the carrots, butter, brown sugar, water, and orange juice, to a boil in a heavy large skillet. Reduce the heat to medium, cover, and simmer until the carrots are still crisp but becoming tender, about 8-10 minutes.
- Uncover, stir in the orange zest, and season with salt and pepper. Cook until the carrots are fork-tender and the juices have reduced to a glossy glaze, about 5-7 minutes.
- Sprinkle with the parsley, taste for seasoning, and serve.
Notes
- You can substitute sliced carrots with 4 cups of baby carrots, adjusting cooking time as needed.
- For oven cooking, use a baking dish with ⅓ cup water and bake at 350°F for 1 to 1½ hours, shortening time if carrots are parboiled.
- Microwaving is an option: place carrots with 2 tablespoons water, cover and cook on high for 8-10 minutes until crisp-tender.
- Sprinkle fresh orange zest and parsley just before serving to preserve their flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 242mg | 10% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 10885IU | 218% |
| Vitamin C | 9mg | 10% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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