Brandy-Glazed Carrots Recipe

3.5 5 5
Brandy-Glazed Carrots Recipe
Brandy-Glazed Carrots Recipe photo by Taste of Home
Publisher Photo

Brandy-Glazed Carrots Recipe

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3.5 5 5
Publisher Photo
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 pounds fresh baby carrots
  • 1/2 cup butter, cubed
  • 1/2 cup honey
  • 1/4 cup brandy
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside.
In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through. Yield: 12 servings (3/4 cup each).
Originally published as Brandy-Glazed Carrots in Simple & Delicious April/May 2012, p48

Nutritional Facts

3/4 cup: 153 calories, 8g fat (5g saturated fat), 20mg cholesterol, 242mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein.

  • 3 pounds fresh baby carrots
  • 1/2 cup butter, cubed
  • 1/2 cup honey
  • 1/4 cup brandy
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside.
  2. In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through. Yield: 12 servings (3/4 cup each).
Originally published as Brandy-Glazed Carrots in Simple & Delicious April/May 2012, p48

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Reviews forBrandy-Glazed Carrots

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MY REVIEW
Lisa-Oh User ID: 8974979 257268
Reviewed Nov. 25, 2016

"Followed the recipe to the letter and didn't like it at all. It smelled and tasted weird. The problem was probably in the reduction. It took forever to reduce and by the time I had a little over 1/2 cup, it was almost caramel. I think 1/2 cup honey was too much. I had my husband taste them before I dumped them, and he had the same reaction."

MY REVIEW
Stellabystarlight User ID: 6727443 217028
Reviewed Jan. 5, 2015

"This was odd tasting."

MY REVIEW
sgronholz User ID: 1473861 126326
Reviewed Sep. 14, 2014

"These carrots are wonderful! I diced some of my home-grown carrots instead of using baby carrots, and cut the recipe by two-thirds since it's just my husband and me. The recipe was so easy to prepare and absolutely delicious!"

MY REVIEW
11jlynn User ID: 6301070 139007
Reviewed Jan. 2, 2014

"easy & very good!"

MY REVIEW
TAMMYTEE2 User ID: 3348911 197826
Reviewed Sep. 9, 2012

"I was very surprised with how easy this dish was to make but pleasantly surprised with how great it tasted. If you enjoy a recipe that allows you to indulge in the fresh taste of baby carrots then this will be a hit at the dinner table."

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