Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices. Dill or parsley would work here as well.



Ingredient Checklist


Instructions Checklist
  • In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.


Cook's Notes

Prep the carrots a day ahead and refrigerate them in a zip-top plastic bag.

Reviews (2)

106 Ratings
  • 5 star values: 18
  • 4 star values: 37
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 2
Rating: Unrated
Pretty good !!!
Rating: 4 stars
Great holiday side dish. Easy to prepare and tastes great.. Was a hit even with the toddlers. Note: it took longer for my carrots to get a nice, shiny glaze than the recipe instructs so you may need to adjust the time.