IMG_1177Looking for a new, elegant dish to serve this holiday season? These carrots are the perfect side dish to any holiday meal – they’re decadently buttery and sweet, with a nice kick from the cayenne to balance it all out. I like to serve these when we have dinner guests, too – it’s a nice departure from your typical roasted vegetable and I usually have the ingredients already on-hand (carrots seem to last forever in our fridge). If you’re in a pinch, peeled baby carrots would work just fine.

Brown Sugar Glazed Carrots

Serves 2

10 medium or 6-8 large carrots (approximately 2 cups chopped)

3 Tbsp. butter (unsalted)

½ cup brown sugar (I used dark but light is fine too)

½ tsp. dried thyme

¼ tsp. cayenne pepper

Salt to taste

IMG_11661. Peel carrots and slice on a diagonal into 1 inch pieces

IMG_11692. Boil carrots in lightly salted water for 5 minutes, until they are cooked about halfway through

3. Meanwhile, in a large pan with deep sides and a lid, melt the butter over medium heat

IMG_11734. Add brown sugar, thyme and cayenne pepper to the melted butter and stir to combine

IMG_11745. Drain carrots and add to the butter mixture

IMG_11756. Season lightly with salt

7. Toss the carrots in the butter mixture to coat, and cook over medium to medium-high heat for 8-10 minutes, allowing the carrots to caramelize

IMG_11918. Enjoy!

Brown Sugar Glazed Carrots
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 10 medium or 6-8 large carrots (approximately 2 cups chopped)
  • 3 Tbsp. butter (unsalted)
  • ½ cup brown sugar (I used dark but light is fine too)
  • ½ tsp. dried thyme
  • ¼ tsp. cayenne pepper
  • Salt to taste
Instructions
  1. Peel carrots and slice on a diagonal into 1 inch pieces
  2. Boil carrots in lightly salted water for 5 minutes, until they are cooked about halfway through
  3. Meanwhile, melt the butter over medium heat in a large pan, preferably with deep sides and a lid
  4. Add brown sugar, thyme and cayenne pepper to the melted butter and stir to combine
  5. Drain carrots and add to the butter mixture
  6. Season lightly with salt
  7. Toss the carrots in the butter mixture to coat, and cook over medium to medium-high heat for 8-10 minutes, allowing the carrots to caramelize
  8. Enjoy!

 

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