Show Subscription Form




Glazed Baby Carrots Recipe
Glazed Baby Carrots Recipe photo by Taste of Home

Glazed Baby Carrots Recipe

Read Reviews
5 5
Publisher Photo
For an extra zip for a carrot side dish, try this recipe with brown sugar. It comes together in no time at all.—Anita Foster, Fairmount, Georgia
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 pound fresh, frozen or canned whole baby carrots
  • Water
  • 2 tablespoons butter
  • 1/4 cup brown sugar

Nutritional Facts

1 serving (3/4 cup) equals 142 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 152 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (3/4 cup) equals 142 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 152 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Glazed Baby Carrots

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 22, 2015

"These were very easy and tasty! They were great as a side dish for dinner. I will definitely be making these again."

MY REVIEW
Reviewed Feb. 12, 2015

"Simple, delicious and quick!"

MY REVIEW
Reviewed Jan. 8, 2014

"This side dish is in demand at my house! Delicious!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 27, 2011

"My 3 y/o loved this recipe & still does at 6!"

Loading Image

Similar Recipes