Baby carrots made with a traditional butter and brown sugar glaze.
Brown Sugar Butter Glazed Carrots
Honestly, what would a holiday be without some kind of glazed carrot on the table? One of my favorites is Julia Child's savory glazed version, slow stewed in beef stock and butter, but the orange juice and cane or maple syrup glazed is another great version too. This is probably the more classic holiday glazed, candied carrot, made with a traditional brown sugar and butter glaze.
While these don't take that long to prepare, they take very easily to storage and reheating, making them a perfect make ahead side dish for the holidays. Use either regular carrots, scraped and cut up, or baby carrots as I did here.
Here's how to make them.
Add 1 teaspoon of the salt to a saucepan and bring to a boil. Add carrots and boil until tender, about 8 minutes. Drain well; set aside.
To the pot, add the butter, brown sugar and cinnamon; cook over low heat until butter has melted and sugar has incorporated.
Add carrots to the pot.
Toss until well glazed. Season with salt and pepper; taste and adjust
Add parsley and toss. Transfer carrots to serving bowl and pour glaze all over the top.
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