This Glazed Baby Carrot recipe uses brown sugar, a bold sweetener that is deep in flavor. Cooking these candied carrots with brown sugar leaves them with pretty, bright orange color and a shiny gloss, boosting the presentation value of any table setting they are added to! For a simple alternative to brown sugar, try using honey!
A delicious and easy to make side, Glazed Baby Carrots make such an exciting addition to any meal. They are rich in nutrients, and have a super quick prep time, along with being versatile and foolproof. Kids are sure to enjoy the naturally sweet taste, making it an easy way to ensure they’re eating healthy, wholesome foods.
Brown Sugar Glazed Carrots: Like Candy to Kids
My little girl, Milly, would eat every one of these fabulous glazed carrots if I would give her the chance. I think she thinks they are candy on her plate. With all the shiny glaze and the gorgeous bright orange of the carrot, they certainly look like candy!
The brown sugar glaze is part of what gives these glazed baby carrots their candied appearance and their sweet flavor. It isn’t your only option for making this recipe however! Many folks in the south used locally-sourced organic honey in their glazed baby carrots recipes! It’s up to you whether you prefer the rich, earthen sweetness of brown sugar or the flowery sweetness of honey.
The Nutritional Value of Carrots Makes for a Healthy Side Dish Option
As with many veggies, carrots provide an excellent source of antioxidants and vitamins. They’re packed with vitamin A, making them famous for being recommend by grandmothers all over as a surefire way to better your eyesight. Research has also linked carrots to lower cholesterol levels, and a carrot-rich diet can reduce the risk of many illnesses such as heart disease and cancer.
They’re naturally sweet, meaning you can add sweetness to your recipes without having to use sugar as you would otherwise. That natural sweetness is one reason why carrot cakes work so well and taste so good. (I also have a recipe for a delicious carrot cake.)
Grow Your Own Carrots – It’s Easier Than You May Think!
This glazed carrot recipe works just fine with a bag of baby carrots from the grocery store. However, it’s even better with carrots from your own garden.
Carrots are surprisingly easy to grow, even with the picky soil you find around here in the South. I’ve written up a beginner’s guide to growing carrots here.
I highly recommend trying it as a simple entry-level gardening exercise!
While you’re at it, you may want to try growing more than just the orange variety that we’re used to. Purple and yellow varieties are wonderful, too. Here’s the surprising story of why most of our carrots are orange.
Glazed Carrots and Roasted Asparagus: a Perfect Pairing
This recipe pairs extremely well with my Roasted Asparagus recipe. Not only do the tastes and textures combine to make an awesome nutritious side dish, but the green of the asparagus and the orange of the carrots play off each other so beautifully.
Hey, presentation is a part of being a good cook, too!
Take this bright, nutritious combo to your family’s Easter get-together to really turn some heads. The baby carrots, along with the asparagus, travel extremely well.
No need for a fancy heated dish, just cover and reheat when the time is right!
Can you Freeze Glazed Baby Carrots?
Put the leftover carrots in a tiptop bag and squeeze out the air before sealing. Place them flat in the freezer and remove when ready to eat them and thaw them out completely.
Once thawed, place them in a non-stick skillet with the heat over medium and cook until heated through. Remove to a serving bowl and serve warm.
Glazed Baby Carrots
- 1 lb. baby carrots
- 3 tbsp olive oil, divided
- 1 tbsp butter
- 1/2 cup brown sugar
- pinch of salt
- Melt butter in large sauce pan. Add 1 tablespoon of olive oil. Pour carrots into pan. Drizzle the remaining oil on top of carrots.
- Heat pan on high heat until sizzling. Reduce to medium-low heat. Add brown sugar to carrots. Mix with a wooden spoon until carrots are tender. Add a pinch of salt and serve.