Brown Sugar Glazed Carrots
Brown Sugar Glazed Carrots
Cook Time Pan Fried Brown Sugar Carrots
|Prep time||Cook time||Ready in||Yields|
Brown Sugar Glazed Carrots Ingredients
- 1 Tablespoon butter
- 1/4 teaspoon salt, salt to taste
- 1/4 teaspoon pepper, pepper to taste
- 1 Tablespoon brown sugar
- 6 carrots, whole carrots
Brown Sugar Glazed Carrots Instructions
- Cut the ends off the carrots. Peel the carrots.
- Melt the butter in the pan.
- Add the carrots to the pan and saute them in the butter until the carrots are soft enough to be easily pierced by a fork. To tell if a carrot is done cooking, take a fork and pierce one. A perfectly cooked carrot is soft on the outside and firm, but not crispy in the middle.
- Add the brown sugar, salt and pepper by sprinkling over the top of the carrots in the pan. After one to two minutes, the brown sugar melts over the carrots creating a nice glaze.
Cut the top off the carrots
The first step is to cut the top off the carrots and wash them under cool water.
Peel the carrots
Carrots have a tough exterior skin that can hold dirt. They need to be washed under cool water and peeled. The ideal tool to use for this is called a peeler. Peel the carrots the length of the carrot and completely remove the skin.
Put carrot peels in the compost
Carrot peels can clog the sink and gum up a garbage disposal, so let the peels pile up in the corner of the sink. At the end of peeling all the carrots, scoop up the peels and throw them in the compost bin.
Place the Carrots in a pan with butter
Over a medium heat melt one to two tablespoons of butter. Add the carrots to the melted butter and saute them until they are cooked to the desired temperature. My tests show that thin carrots on a medium heat take about ten minutes to be soft on the outside, and a little firm in the middle. Depending on the size of the carrots, cooking time will vary.
AlmostLola on March 19, 2011:
fucsia on February 27, 2011:
I love carrots and this recipe seem good and easy! Thanks for sharing!
Audrey Hunt from Idyllwild Ca. on February 15, 2011:
Oh, My...this recipe looks and sounds so good! Love carrots and love your hub. rated up.
L M Reid from Ireland on February 08, 2011:
My favourite veg are carrots and sprouts. I have never cooked carrots like this before but after reading this and looking at the photos I will certainly give this recipe a try
vydyulashashi from Hyderabad,India on February 07, 2011:
Another tasty recipe from you. Wow.
God Bless You!
Hello, hello, from London, UK on February 07, 2011:
Fantastic and very detailed hub.
Jamie Brock from Texas on February 07, 2011:
JUST last night my 3 year old decided he likes carrots (after years of him not touching them).. they were some kind of sweetened carrots in a tv dinner... so I had already decided I was going to try and start making him some sort of sweet carrots and this sounds like a good one, thank you!!
Ken Kline from USA on February 07, 2011:
I like Lowry's Seasoning on meat and vegetables. Although, Lowry's is high in sodium, it is delicious.
Carrots are wonderful when they are cooked and make an awesome compliment to a meal.
Eiddwen from Wales on February 07, 2011:
Great recipe and definitly one that I will be trying out.
Thank you for sharing
katrinasui on February 07, 2011:
It sounds delicious. Thanks for sharing this nice recipe.
Moon Daisy from London on February 07, 2011:
Coming across your hub was very good timing for me as I have a bag full of carrots just waiting to be eaten. Thanks, I'm going to try this!
Wendy Iturrizaga from France on February 07, 2011:
Sounds delicious! Last saturday a friend invited us for dinner and among many other things, she had prepared glazed carrots (but with honey instead of sugar) they were delicious with her roasted pork.