Glazed carrots are a delicious and easy-to-make holiday side dish. This recipe features baby carrots sauteed in sweet brown sugar glaze, with fresh mint on top!
There are many different variations of glazed carrots around. Recipes all feature carrots, of course. What varies is the glaze.
Some people like to use honey in their glaze, and maple syrup is another popular choice.
Glazed carrots with brown sugar are lightly sweet, not overly cloying. The molasses in the brown sugar compliments the flavor of the carrots, and the addition of mint gives the side dish a nice fresh taste.
Ingredients for mint and brown sugar carrots
One nice thing about this recipe is that you’ll only need a couple of simple ingredients to make it.
Other than fresh mint, you may already have the ingredients in your kitchen to make it! And if you have a black thumb, there’s no need to worry; you can use dried mint.
Carrots – I like to use baby carrots or miniature carrots. Essentially, mini carrots are baby carrots, but with the green tops still on them. They look beautiful on a holiday table. If using long, whole carrots, peel and quarter lengthwise then cut into 2-3 inch pieces. This will keep the pieces small enough to sauté quickly.
Making the glaze for glazed carrots
- Brown sugar glaze is a combination of brown sugar and melted butter. This recipe is for sauteed carrots, so you’ll be melting the sugar and butter in a skillet, then you’ll add the carrots.
Carrots are relatively high in natural sugars (carbohydrates). So, if you want to cut the sweetness of the glaze, you can swap the brown sugar for a low glycemic, cup for cup brown sugar substitute.
- Spices – The seasonings are very simple; just kosher or sea salt, freshly cracked black pepper, and mint.
If you use dried mint, you’ll add it to the pan with the rest of the ingredients. On the other hand, if you want to use fresh mint, finely chop or mince it, then just before serving, sprinkle it over the top of the glazed carrots.
How do you sauté?
The trick to sautéing food is to keep the food constantly moving in the pan. As a result, the whatever you are cooking won’t scorch or burn.
After you melt the butter and brown sugar, you’ll add the carrots to the pan. At this point, you can either use a silicone spatula or a wooden spoon to move the carrots around. You want to be they are all coated well with the melted butter. As the carrots cook, the brown sugar glaze will thicken and stick to the carrots.
You can also sauté by simply using the long handle on your skillet. shaking the pan forward and backward. Again, the trick is to keep the contents moving while also coating everything with fat.
NOTE: Do not cover the pan, and do not add any additional liquid to the pan. You want everything to reduce and thicken.
What to serve with sautéed carrots
Carrots are really versatile, so they go well just about any type of meat or poultry.
Watch how to make brown sugar glazed carrots, below!
Glazed Carrots with Brown Sugar
- 1 lb small carrots finger length (See Note 1)
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 tsp dried mint
- salt and pepper to taste
- 1/8 tsp red pepper flakes (optional)
- Place carrots in a sauté pan and cover with water. Bring to a boil and cook for 2 minutes.
- Drain water off and add butter, brown sugar and dried mint. Shake pan and stir, cooking over medium heat.
- Cook for 3 minutes until glaze is thick and bubbling.
- Add salt and freshly ground black pepper to taste and serve.
- If using long, whole carrots, peel and quarter lengthwise then cut into 2-3 inch pieces.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.