Ingredients
Scale
- 1 pound baby carrots or slender fresh carrots, peeled
- 2 tablespoons unsalted butter (or plant-based butter for a vegan option)
- 2 tablespoons brown sugar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Optional garnish: fresh parsley or thyme, chopped
Instructions
- Prep the Carrots: If using slender fresh carrots, peel and cut them into 1-inch pieces, slicing diagonally for even cooking.
- Cook the Carrots: In a large pot of boiling salted water, cook the carrots for 5-7 minutes, or until just tender but still firm. Drain and set aside.
- Prepare the Glaze: In a large skillet over medium heat, melt the butter. Stir in brown sugar, honey (or maple syrup), cinnamon, salt, and pepper. Let the mixture simmer until slightly thickened, about 1-2 minutes.
- Glaze the Carrots: Add the cooked carrots to the skillet, tossing to coat them evenly in the glaze. Cook for an additional 5-7 minutes, stirring occasionally, until the glaze is caramelized and the carrots are glossy.
- Serve: Transfer the glazed carrots to a serving dish. Garnish with fresh parsley or thyme, if desired. Serve warm as a sweet and savory side dish.
Notes
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 120 kcal per serving | Servings: 4 servings
