Brown Sugar Glazed Carrots
Mar 07, 2021, Updated Dec 11, 2022
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Brown Sugar Glazed Carrots – delicious pan fried carrot side dish with a brown sugar glaze that everyone loves!
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The Best Glazed Carrots Ever
These carrots are an easy pitch to picky eaters – they are lightly sweet, soft but with a little crunchy bite – and pair alongside tons of delicious, easy dishes.
If you’re looking fr an easy side dish even your pickiest eaters will beg for, this super easy pan fried carrot recipe is it!
If you LOVE carrots as much as I do, please be sure to check out our recipe for the best carrot cake ever!
We hope you love this recipe as much as we do!
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Keto Brown Sugar Carrots
While carrots themselves aren’t a completely keto friendly dish, thanks to their higher carb count, this dish can be made to be less sugary with brown sugar substitutes.
Be sure to closely watch portions when serving carrots on a keto diet – they aren’t the best for strict keto diets. Carrots can be worked into some modified keto eating plans that allow for a bit more carbs in a day or on eating plans that seek to eliminate added sugars in a dish.
If watching carbs, you can work this carrot side dish into any diet, even a keto diet (you’ll need to make sure to have other low carb dishes alongside these carrots, since they might use up more of your macros.)
We recommend swerve brown sugar or a monkfruit brown sugar substitute used in a 1:1 exchange, to greatly reduce added sugars and carbohydrates of this dish.
Brown Sugar Glazed Carrots with Bourbon
To kick this dish up a bit for a holiday like Easter, consider adding up to 2 ounces of bourbon to the dish, and flambéing (lighting on fire) for a rich, smoky, and delicious caramelized finish that is out of this world!
After adding brown sugar to pan and letting it cook down for about a minute, add bourbon and light with a match to let it burn off.
Be very careful when lighting a pan with alcohol and sugar on fire – use a long handled match, turn off the stove, and stand back – never put your face over the pan.
You can also let the bourbon soak in and cook off lightly without igniting – I just love the flavor flambéing gives this carrot dish.
What to Serve With Brown Sugar Carrots
This dish is a great, simple side that is wonderful alongside lots of dinners and dishes – but we’re sharing our favorite recipes to serve with glazed carrots below:
- The Best Baked Garlic Butter Pork Tenderloin
- The Best Easy Prime Rib Recipe
- Rotisserie Prime Rib Roast Recipe
- Air Fryer Chicken Tenders Recipe
- Easy Swiss Steak Recipe
- The Best Baked Garlic Pork Chops Recipe
- Pork Chops With Creamy Dijon Sauce Recipe
These carrots can be stored in an airtight container in the fridge for up to 5 days.
For sweeter carrots simply add more sugar to them before cooking.
Other Easy Vegetable Side Dishes You’ll Love
If you’re looking for delicious, timeless vegetable side dishes, perfect for any dinner, we’re sharing our favorites – like our 10 minute broccolini – below:
Brown Sugar Glazed Carrots
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- 6 large carrots (1 pound), peeled and sliced into ¼ inch thick slices
- 1/4 cup of light brown sugar, packed
- 4 tablespoons of salted butter
- 1 teaspoon of ground cinnamon
- 1 teaspoon of cornstarch (omit if making low carb version)
- Minced parsley, to garnish
- Boil the carrots in a medium pot with 4 cups of water over high heat until slightly tender but not mushy or for 4-5 minutes.
- Drain the carrots and set aside for later.
- Add the brown sugar, butter and cinnamon to a large skillet over medium heat and stir until melted.
- Let it bubble for 3 more minutes as you stir then add the cornstarch and stir to combine.
- Stir in the carrots and let them cook down for 4-5 minutes or until the glaze thickens and the carrots are tender.
- Serve with freshly minced parsley.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 217Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 138mgCarbohydrates 29gFiber 2gSugar 25gProtein 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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