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Glazed Carrot Coins Recipe
Glazed Carrot Coins Recipe photo by Taste of Home

Glazed Carrot Coins Recipe

Publisher Photo
When I pull fresh carrots from the garden, my mouth waters just thinking about how this simple recipe enhances their flavor with brown sugar and a hint of lemon. —Pat Habiger, Spearville, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 12 medium carrots, cut into 1-inch pieces
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 serving (1 cup) equals 172 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 108 mg sodium, 30 g carbohydrate, 4 g fiber, 1 g protein.

Directions

  1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla. Yield: 6 servings.
Originally published as Glazed Carrot Coins in Taste of Home April/May 1997, p31

Nutritional Facts

1 serving (1 cup) equals 172 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 108 mg sodium, 30 g carbohydrate, 4 g fiber, 1 g protein.

Reviews for Glazed Carrot Coins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 4, 2013

I've actually used this recipe way back, but I've turned to it again! I did add 1/4 to 1/2 tsp. salt to taste & to spice up this side dish,

I added 1/4 tsp. ground cinnamon! I substituted orange peel for the lemon peel and that gave it a delicious citrus flavor!

I'd omitted the brown sugar & vanilla extract for my own recipe adaptation!

It IS true that the brown sugar glaze

does give flavor! Now that I think of it,

I used orange juice instead of brown sugar to glaze these carrots. Thank you, Pat Habiger, for sharing this recipe!

Dawn E. Lowenstein

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