New This Month

Brown-Sugared Carrots


A buttery, slightly sweet glaze transforms carrots into an easy yet elegant side dish.

Source: Martha Stewart's Cooking School, Episode 103


  • 2 tablespoons extra-virgin olive oil
  • 1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
  • Coarse salt and freshly ground pepper
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon molasses
  • 1/4 cup grapeseed oil
  • 1 1/2 tablespoons unsalted butter
  • 1 sprig fresh rosemary


  1. Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

  2. Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.

  3. Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Reviews Add a comment

  • Sybil O
    28 OCT, 2012
    Made this amazing simple sweet carrot dish last night and it is now my new favorite way to eat carrots. Loved the sweet butter taste. The sauce is delicious. Definitely a KEEPER! I served the tasty carrot dish along side grilled rib-eye steaks with herb butter, crestant rolls, garden salad with ranch dressing and a baked potato.