Sweet Brown Sugar Carrots

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Perfectly tender carrots tossed in a glossy butter-brown sugar glaze with just a hint of seasoning — a classic side dish that’s as easy as it is irresistible.

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Dietary Badges: Vegetarian, Gluten-Free

Ingredients

  • Carrots (2 lbs / ~900g), peeled and sliced into even pieces

  • Butter (¼ cup / 56g)

  • Packed brown sugar (¼ cup / 50g)

  • Salt (¼ tsp)

  • White pepper (⅛ tsp)

  • Optional Garnish: Fresh parsley, chopped

Instructions

  1. Cook Carrots: Add sliced carrots to a large pot and cover with water by about 1 inch. Bring to a boil, reduce to a simmer, cover, and cook for 8–10 minutes until just tender with a slight bite.

  2. Drain & Set Aside: Pour off the water and set carrots aside temporarily.

  3. Make Glaze: In the same pot, melt butter with brown sugar, salt, and white pepper over low heat, stirring until smooth.

  4. Glaze Carrots: Return carrots to the pot and cook, stirring, for about 5 minutes until evenly coated and glossy.

  5. Serve: Transfer to a serving dish, sprinkle with parsley if using, and serve hot.

Notes:

  • White pepper gives a gentle heat without overpowering the sweetness. Black pepper can be substituted for a stronger flavor.

  • Baby carrots can be used instead — adjust cooking time as needed.

Brief Introduction

These sweet brown sugar carrots are a staple at holiday tables and Sunday dinners alike. The glaze balances buttery richness with caramel-like sweetness, making vegetables the star of the meal.

Step-by-Step Cooking Guide

Carrot Prep

  • Uniform slices ensure even cooking.

Boiling

  • Simmer just until tender to keep the carrots from becoming mushy.

Glazing

  • Keep the heat low so the sugar melts gently without burning.

Ingredient Details & Substitution Tips

  • Butter: Unsalted is best for controlling salt levels.

  • Brown Sugar: Light brown sugar offers milder sweetness; dark brown sugar has a stronger molasses note.

  • Pepper: White pepper keeps the color bright; black pepper adds more visible specks and bold flavor.

Recipe Variations & Serving Suggestions

  • Maple Carrots: Replace brown sugar with pure maple syrup for a warm, earthy sweetness.

  • Spiced Version: Add a pinch of cinnamon or nutmeg to the glaze.

  • Savory Twist: Replace sugar with honey and add fresh thyme leaves.

Storage & Make-Ahead Information

  • Refrigeration: Store in an airtight container for up to 4 days.

  • Reheating: Warm in a skillet over low heat to restore glaze consistency.

  • Make-Ahead: Cook carrots and prepare glaze separately, then combine and heat just before serving.

Nutrition Facts (per serving, based on 6 servings)

Calories: ~140 kcal | Carbs: 17g | Protein: 1g | Fat: 7g | Sodium: 210mg | Fiber: 3g

FAQs

Q: Can I roast the carrots instead of boiling them?
A: Yes — toss sliced carrots in oil, roast at 200°C (400°F) for 20–25 minutes, then toss with the glaze in a skillet.

Q: Is white pepper necessary?
A: Not at all — it just adds subtle warmth without the black specks of regular pepper.

Personal Story

I first made these for a Thanksgiving dinner when I was short on time, and they disappeared faster than the main course. They’ve since become a go-to “easy win” side dish for any family gathering.

Do you want me to also prepare a sheet-pan roasted version of this recipe so you can include two cooking methods in one post for more flexibility?

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