When I took over the holiday cooking in my house a few years ago, these Brandy-glazed carrots became a new Thanksgiving tradition. —Pam Fox, Dane, Wisconsin
- 2 pounds fresh baby carrots
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons butter
- 3 tablespoons brandy
- 3 tablespoons honey
- 1 tablespoon brown sugar
- Place the carrots, sugar and salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan, combine the glaze ingredients; cook and stir over medium heat until blended. Return carrots to pan; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until carrots are glazed, stirring occasionally. Yield: 8 servings.
Originally published as Holiday Glazed Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p114
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