Under 30 Minutes

Brown-Sugar Glazed Carrots

A touch of dried rosemary gives sweet glazed carrots some herbal depth.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2007


  • 1 1/2 pounds carrots, peeled and cut into 2-inch lengths, halved or quartered if thick
  • 1 tablespoon butter
  • 1 tablespoon light-brown sugar
  • 1/4 teaspoon dried rosemary
  • Coarse salt and ground pepper


  1. In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)

  2. Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.


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