Brown-Sugared Carrots


A buttery, slightly sweet glaze—thanks to some brown sugar and molasses—transforms carrots into an easy yet elegant side dish.


  • 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

  • ¼ cup grapeseed oil

  • 1 ½ 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.

Related Articles