Candied Brown Sugar Glazed Carrots
This easy, fork tender homemade Candied Brown Sugar Glazed Carrots recipe is so simple to make from scratch on the stovetop. The caramelized syrupy sweet glaze takes the sweetness to another level and makes them incredibly delicious. It makes the perfect effortless side dish. There are many variations for this recipe. You really can't go wrong!
Servings 10 servings
- 3 lb baby carrots 80 oz
- ⅔ cup light brown sugar packed
- ¾ cup unsalted butter 1¼ sticks
- ¼ cup honey
- ½ tsp salt
- 2 tbsp orange juice freshly squeezed; about 1 orange
- ½ tsp cornstarch
- 1 tsp cold water
- ½ tbsp fresh parsley minced; optional
Fill large stockpot with water and bring to a boil.
Stir in baby carrots.
Boil for 20-40 minutes or until tender and soft but not mushy.NOTE: Boil to desired tenderness.
Drain water from stockpot.
Add butter, brown sugar, honey, orange juice, and salt to saucepan.
Whisk continuously over medium-low heat; about 5 minutes.
Bring sauce to a boil.
Whisk together cornstarch and water. Stir into sauce and boil for 1 minute.
Pour candied glaze over baby carrots.
Sprinkle with minced parsley.
Calories: 253kcal | Carbohydrates: 33g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 229mg | Potassium: 357mg | Fiber: 4g | Sugar: 28g | Vitamin A: 19197IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg