Sweet and tender glazed carrots cooked with butter, brown sugar, and warm cinnamon for a perfect side dish that complements any meal.

american

Nutrition

Provides moderate amounts of beta-carotene, vitamin A, and fiber with added sugars and saturated fat from butter and brown sugar.

calories	130 kcal
energy	544 kJ
protein	1 g
total fat	6 g
saturated fat	4 g
trans fat	0 g
polyunsaturated fat	0 g
monounsaturated fat	2 g
cholesterol	15 mg
carbohydrate	14 g
sugars	10 g
dietary fibre	3 g
sodium	300 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetariansidequick & easyfamily friendlystovetop

Glazed Carrots

Budget Bytes (Marsha McDougal)

4

Name: Glazed Carrots — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound whole Carrots (454 g); 0.5 cup Water (4 oz.); 2 tablespoon Butter; 2 tablespoon Brown Sugar; 0.5 teaspoon Salt; 0.25 teaspoon Cinnamon (ground)

servings

0

per serve

0

minutes

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Ingredients

1 pound whole Carrots 454 g

0.5 cup Water 4 oz.

2 tablespoon Butter

2 tablespoon Brown Sugar

0.5 teaspoon Salt

0.25 teaspoon Cinnamon ground

Equipment

Large skillet

Lid

Vegetable peeler

Knife

Cutting board

Instructions

Wash, peel, and slice the carrots diagonally into ½ inch thick slices.

Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.

Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.

Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).