- 1 pound fresh, frozen or canned whole baby carrots
- 2 tablespoons butter
- 1/4 cup brown sugar
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through. Yield: 4 servings.
Originally published as Glazed Baby Carrots in Country Woman September/October 1990, p37
Reviews for Glazed Baby Carrots(2)
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Reviewed Oct. 11, 2011
This has become a staple in our home. It's great to serve any night of the week for the family, but good enough to serve to company. So simple and quick! It's a perfect addition to any dinner.
Reviewed Sep. 27, 2011
My 3 y/o loved this recipe & still does at 6!