Glazed Carrots Recipe

A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for this, as they are usually pretty sweet. But it does help perk up store bought carrots that don't tend to be as sweet. Thanks!

Simple, but sometimes simple is the best! I've made these several times now, and every once in a while I have a moisture problem with the carrots that prevents the glaze from getting thick. Just add some more brown sugar and cook it a little longer in the "glazing step" and it'll be fine. Top it with some chopped parsley so it's beautiful! If you don't have white pepper, black pepper is nearly the same (a little stronger)..white pepper is pretty much used to prevent black specks in your dish, which isn't a problem here with the darker glaze.

Excellent! I used regular fine ground black pepper, drained the carrots well, cooked the brown sugar/butter mixture until it began to thicken and then added my carrots. Cooked on medium high until glaze was thickening and adhering nicely to the carrots. Topped with toasted sesame seeds and a small amount of chiffonade parsley for color. Hubz was licking the remaining glaze from the pan and my friend's husband asked for the recipe. Definitely a keeper! The pic is my son's leftovers sans parsley & sesame seeds. You can see how the glaze adhered nicely.

These carrots are the bomb! I added about 1/8 teaspoon ground ginger and 4 tablespoons orange juice (heavy pulp). I steamed the carrots until they were fork tender, melted the butter and added the brown sugar, oj, pepper, and ginger while steaming the carrots, then combined them in a bowl then arranged them on a serving platter. I got major 'yums' from my family.

I didn't use white pepper, just a touch of fresh ground black pepper. my 3 yr old daughter, who hates carrots, ate 1/4 cup! I also didn't use baby carrots. I used a mandoline slicer to cut them thick, on the dias (at an angle). made if faster to cook and reduced the "carrot" flavor. even my 5 yr old son who REFUSES ANY veggie, tried and ATE one slice!!! now THAT'S a great recipe!!!

This is a good base recipe. I confess, the 5 stars are for the results of my alterations. I used half honey & half brown sugar. I used the zest & juice of half a large lemon. And I added 1/4 tsp of ground ginger. Yum!

No need to boil the carrots. They have enough moisture that they soften up nicely in a covered skillet with just butter. Add brown sugar and blend in, last 2 minutes of cooking.

These were excellent! I made two small changes - had some baby carrots that needed used, so I used those, and I added about 1/4 t. cinnamon. Even my 3.5 year old asked for seconds!

Excellent; husband had 3 helpings. I microwaved half package of baby carrots 'til tender, the glazed in a skillet with the butter and brown sugar. Will definitely make this quick, easy and delicious recipe again.

This is one of my favorite recipes for carrots. I got my children and grandchildren to love them. To make a change in the flavor pallet I add a 1/2 tsp cinammon, 1/2+ tsp vanilla, and a dash of nutmeg. It becomes mock glazed yams and goes great with chicken and dressing and savory green beans.

While I did double the butter and brown sugar, it stayed separated so I didn't know how long to let it cook. I just let it come to a carmel mixture and then added the carrots to combine. It wasn't what I hoped it to be.

Made it for lunch, but now I want it for dinner too.

I used white sugar and they were delicious that way. My husband loved them.

I did make this. I have decided to stick with glazed carrots made in the oven.

So simple! Will make again with the suggested seasonings.

Not bad as is. Next time try not peeling the carrots. Just wash and remove any dirt. There's a lot of flavor you're peeling away there. Instead of brown sugar try using a generous squeeze of your favorite honey, a teaspoon of finely grated ginger and enough melted butter to pull it at together. Salt and pepper to taste and enjoy. It's good!

Easy to cook

This is a great recipe as is, or you can do as I do, add a dash of cinnamon or a Tbs or 2 of teriyaki sauce. I love cooked carrots.

make these frequently my family loves them. I just add a little ginger to mine. My 3 year old great grandson loves them. They are the first thing to disappear on his plate and he always wants more of Memus carwots!

My Mother made this recipe for decades with one added touch: she added paprika along with the sugar and butter to produce an unusual and delightful glaze. Sometimes she jus boiled them to the 'al dente' stage and then added the other ingredients to complete the cooking.