Hey There! Let’s Chat About Glazed Baby Carrots

You know, there’s something about glazed baby carrots that just screams comfort food to me. I remember the first time I made them—it was supposed to be a quick side dish for a holiday dinner, but they ended up stealing the show. And honestly, who can blame them? These little guys are sweet, savory, and practically disappear as soon as they hit the table. Oh, and a little secret—I may have snuck a few straight from the pan. Whoops!

Why You’ll Love This Dish

I make this whenever I want something that’s easy but impressive. My family goes crazy for this recipe because it’s like eating candy, but it’s a veggie! (A win in my book.) Sometimes though, I do get that one stubborn carrot that just won’t glaze right. But hey, can’t win ’em all.

Ingredients You’ll Need

500g of baby carrots (fresh is best, but frozen works in a pinch)
2 tablespoons of butter (or margarine if you prefer)
3 tablespoons of brown sugar (I’ve used honey before, and it’s lovely too)
1 tablespoon of honey (optional, for that extra sweetness)
A pinch of salt (my grandma always said a pinch of salt makes everything better)
A dash of cinnamon (sometimes I swap this for nutmeg, and it’s delightful)

Let’s Get Cooking!

First off, wash those carrots thoroughly. No one wants a gritty glaze.
Pop them into a pot of boiling water. Let them cook until they’re just tender—about 5-7 minutes should do. A fork should slide in easily, but don’t overdo it!
Drain them and set aside. This is where I usually sneak a taste, just to make sure they’re on track.
In a large skillet, melt the butter over medium heat. Toss in the brown sugar and stir until it’s dissolved.
Add the carrots back into the skillet, stirring to coat them in the sugary goodness. Add your honey and salt now if you’re using them.
Let them cook until the glaze is thick and sticks to the carrots, about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
Sprinkle with cinnamon just before serving.

Notes From My Kitchen

I once tried to skip the boiling step, thinking it would save time. Big mistake! The carrots were chewy. So, don’t rush it—you’ll regret it!

Variations You Might Like

I tried adding some orange zest once, and it was fantastic! Though, I wouldn’t recommend trying to use maple syrup instead of brown sugar. It didn’t work out so well; turned into a sticky mess.

What If I Don’t Have…?

No skillet? No problem! A large pot works fine too. And if you don’t have a cinnamon stick, ground cinnamon will do the trick just dandy.

Storing These Beauties

Store leftovers in the fridge, though honestly, in my house, they never last more than a day! Reheat gently in a skillet to keep that lovely glaze intact.

When It’s Time to Serve

I usually serve these alongside a roast chicken or turkey. But they’re just as happy next to a simple plate of pasta. My family has this funny tradition of pairing them with fish—it’s surprisingly good!

Pro Tips From My Kitchen Fiascoes

Once, I thought I could get away with using cold butter right from the fridge. Let’s just say, patience is key. Let it soften first or you’ll end up with a clumpy mess!

Have Questions?

Can I use regular carrots instead? Absolutely! Just chop them into smaller pieces so they cook evenly.

Do I have to use brown sugar? Not really—white sugar works, but I tend to think brown sugar gives a deeper flavor.

Is the honey a must? Nope! It’s optional; skip it if you want a less sweet version.