Description
Sweet glazed baby carrots cooked in a buttery brown sugar and honey sauce
Ingredients
- 1 pound (454 g) baby carrots, patted dry
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar, packed
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat‑leaf parsley (optional garnish)
Instructions
- Add the carrots, water, butter, dark brown sugar, and honey to a 10‑inch skillet over medium heat. Cover and cook for 8–10 minutes, stirring occasionally to prevent scorching.
- Remove the lid and increase the heat to medium‑high. Continue stirring occasionally for another 8–10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens.
- Stir in the cracked black pepper (if using). Garnish with chopped parsley (if using) and serve while hot.
Notes
- Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
- You can substitute regular carrots (peeled and cut) if baby carrots aren’t available.
- If using unsalted butter, add a pinch of salt to balance flavors.
- Light brown sugar or granulated sugar, or maple syrup/agave, can substitute in a pinch, but flavor/texture may vary.
Nutrition
- Calories: 258 kcal
- Sugar: 36 g
- Sodium: 185 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 31 mg