Glazed Carrots

Boiled carrots are not something I enjoy. Roast them or glaze them and I am amazed how they are transformed. Even Jack, who is not a fan of many veggies, devours these. Sweet and delicious, glazed carrots make a perfect side dish on just about any night. The key here is slicing the carrots thin and on a bias.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 23

Servings: 4 c

Course: Dinner, Sides

Calories: 106.8

Ingredients Method Nutrition Notes

Nutrition

Serving: 0.75gCalories: 106.8kcalProtein: 1.012gPhe: 34mgPKU Exchanges: 2.27exch

Ingredients

3 cups Carrots (6) peeled and sliced 1/4 inch thick on bias
1/2 teaspoon Salt
3 tablespoons Sugar, Brown, packed
1/2 cup Vegetable Broth, preferably Swanson
2 teaspoons Lemon Juice
1/4 teaspoon Pepper, black to taste
1 tablespoon Butter, regular or unsalted

Method

In a 12 inch skillet, bring carrots, salt, 1 tablespoon brown sugar, and vegetable broth to boil. Cover and reduce heat to medium. Simmer, stirring occasionally, until carrots are starting to get tender, about 3 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is golden brown, about 3 minutes. Off heat, add lemon juice; toss to coat.

Notes

Reader Q&A:
Q: How much butter do you use in this recipe? I don’t see it listed in the ingredients. Thank you! A: Oops, should be 1 tablespoon -- I will add it now. Thanks for the catch!
Brenda

Tried this recipe?

Let us know how it was!