Brown Sugar Glazed Carrots
28 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Brown sugar glazed carrots, glossy and tender, get a buttery sweet-savory finish with cinnamon and nutmeg that makes every bite pop.
Weeknight-quick yet holiday-worthy, they simmer in vegetable broth for extra flavor and come out with just the right bite, perfect alongside roast chicken, ham, or salmon.
Ingredients (6 servings)
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Ingredients
- 2 lb carrots, peeled, sliced into ¼-inch rounds carrots 2 lb
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ cup vegetable broth vegetable broth 0.25 lb
How to Make Brown Sugar Glazed Carrots
-
Prep the carrots
Peel the carrots and slice them into even 1/4 inch rounds so they cook at the same pace.
-
Simmer to tender
Add carrots and vegetable broth to a wide skillet and bring to a boil over medium-high heat.
Cover, reduce to medium, and cook until the carrots are crisp-tender and most of the liquid is reduced to a thin layer, about 6 to 8 minutes.
-
Add the butter and sugar
Uncover and add the butter, brown sugar, salt, black pepper, cinnamon, and nutmeg to the skillet.
Stir until the butter melts and the sugar dissolves into the broth to form a light syrup.
-
Glaze and reduce
Cook uncovered, stirring and tossing frequently, until the liquid reduces to a shiny glaze that clings to the carrots, about 5 to 8 minutes.
Keep the heat at a lively simmer and scrape the pan with a spatula so the sugar does not scorch.
-
Finish with control
Taste and add a pinch more salt if the sweetness needs balance.
Kill the heat the moment the glaze thickly coats the carrots because it will tighten as it cools.
-
Rest and serve
Let the carrots sit for 2 minutes so the glaze sets to silky instead of runny.
Transfer to a warm dish and spoon any extra glaze from the pan over the top.
Substitutions
- Unsalted butter -> Vegan butter or refined coconut oil
- Vegan butter gives the same rich gloss with a clean finish, while refined coconut oil keeps it dairy-free without coconut aroma and still yields a lush glaze.
- Light brown sugar -> Maple syrup (1/3 to 1/2 cup)
- Maple brings caramel-woodsy depth and a slightly looser glaze, so cook a minute longer for the same cling and enjoy a more nuanced sweetness.
- Vegetable broth -> Orange juice
- Orange juice brightens the sweetness and adds citrus perfume, producing a lively, almost marmalade-like glaze that plays beautifully with the warm spices.
Tips
- Use a wide skillet for fast reduction
- A larger surface area evaporates liquid quickly, giving you a tight glaze before the carrots overcook.
- Bloom the spices in fat
- Once the butter melts, give the cinnamon and nutmeg 20 to 30 seconds in the buttery syrup to wake up their aroma without burning.
- Salt checks the sweet
- Taste near the end and add tiny pinches of salt until the sweetness pops instead of cloys because salt is your steering wheel here.
- Cut discipline equals texture control
- Uniform 1/4 inch rounds will hit tender at the same time so you avoid a mix of mushy and crunchy bites.
- Watch the glaze cues
- When bubbles look thick and slow and a spatula leaves a brief trail on the pan bottom, you are at glossy perfection.
- Make-ahead strategy
- Glaze to just shy of perfect, cool, and reheat gently with a splash of water to loosen, then finish the last minute to bring back shine.
Nutrition Facts *
| Energy | 189 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 6 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My glaze is too thin and watery, what now?
- Keep simmering uncovered and stir often until bubbles look thick and syrupy, and if you are impatient add 1 teaspoon more brown sugar to help it cling.
- The glaze went from perfect to sticky and dry, can I save it?
- Yes, add 1 to 2 tablespoons water, set the heat to low, and stir until it re-melts into a shiny coating.
- My carrots are soft before the glaze is ready, how do I prevent that next time?
- Use a wider pan for faster reduction or start with slightly thicker 1/3 inch slices so the glaze can develop before the carrots over-tenderize.
- Can I use baby carrots instead of whole carrots?
- Yes, cut the thicker ones lengthwise so they match size, and expect a few extra minutes to reach tender since baby carrots hold more water.
- The carrots taste too sweet, how do I balance them?
- Add pinches of salt and a grind of black pepper, and if you have it hit the pan with a teaspoon of cider vinegar or lemon to snap the sweetness into line.
- Can I double the recipe for a crowd?
- Use two wide skillets instead of stacking everything in one because overcrowding kills evaporation and you will never get a proper glaze.
Serving Suggestions
Perfect with roast chicken or seared salmon, these carrots also love a sprinkle of toasted pecans and a shower of chopped parsley for crunch and color.
If you crave a little swagger, add a pinch of chili flakes right at the end or grate in fresh ginger with the spices for a warm, cozy kick.
More pairings:
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