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Easy Brown Sugar Glazed Carrots

User Rating 4 Star Rating (15 Reviews)



Glazed with Brown Sugar Glaze

Diana Rattray
In this top-rated recipe, carrots are cooked with brown sugar and butter, resulting in a sweet, flavorful brown sugar glaze.


  • 16 ounces baby carrots
  • 2 tablespoons butter
  • 1/3 cup brown sugar, packed
  • 1 cup water
  • dash salt
  • pepper, to taste


In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium-low and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Carrot Soup, Member psyche643

Boiling carrots for 25 minutes in 1 cup of liquid makes carrots surrounded by liquid. It doesn't evaporate into a glaze. I did everything right: 1 pound baby carrots. Brought to a boil and boiled 25 minutes uncovered. To fix my carrot soup, I ended up taking out the carrots, adding 1 tablespoon of corn starched dissolved in 2 tablespoons water to the mix, and then re-mixing in the carrots when it thickened like gravy. The corn starch gave the liquid a sheen that made them look actually glazed. I'm pretty proud of my fix, but since it completely changes the original instructions, I'm giving this recipe 1 star.

1 out of 1 people found this helpful.

See all 15 reviews

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