Brown-Sugar Glazed Carrots

Prep Time:
5 mins
Total Time:
20 mins

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


  • 1 ½ pounds carrots, peeled and cut into 2-inch lengths, halved or quartered if thick

  • 1 tablespoon butter

  • 1 tablespoon light-brown sugar

  • ¼ 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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