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Brown Sugar Glazed Carrots
Sweet, buttery, and finished with a touch of fresh citrus, these stovetop glazed carrots easily brighten up any dinner plate. You'll simmer fresh julienned carrots until perfectly tender, then toss them in a rich pan sauce made from brown sugar, melted butter, and grated orange peel. The citrus cuts through the sweetness, creating a balanced side dish that pairs beautifully with roasted meats or a holiday spread. They're quick enough for a casual Tuesday but elegant enough for company.
Ingredients
- 1 ½ lb fresh carrots, cut into julienne strips ( page 8 )
- ⅓ cup packed brown sugar
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon grated orange peel
Instructions
- 1Bring 1 inch of water to a boil in a 2-quart saucepan. Add the julienned carrots and let the water return to a boil, then lower the heat. Simmer uncovered for 6 to 9 minutes until the carrots are crisp-tender. Drain well and set aside.
- 2Place a 12-inch skillet over medium heat. Add the brown sugar, butter, salt, and grated orange peel. Stir the mixture constantly until it begins to bubble. Keep it moving so the sugar doesn't burn and turn bitter.
- 3Add the drained carrots to the bubbling glaze. Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the carrots are fully coated and heated through.
Notes
- Variation: For honey-glazed lemon carrots, substitute 2 tablespoons of honey for the brown sugar and use grated lemon peel instead of orange peel.
- Prep: To save time, you can buy pre-cut julienned or matchstick carrots at the grocery store.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.