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TOTAL TIME: Prep: 10 min. Cook: 10 + standing
MAKES: 4 servings


  • 1 pound fresh baby carrots
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh parsley, optional


  1. In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven.
  2. Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired. Yield: 4 servings.
Originally published as Glazed Carrots in Taste of Home Cooking School Collection Spring 2009, p47

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Reviewed Aug. 3, 2014

"The cook time was way over for me on my carrots and the glaze started to burn. I would not make them this way again. I will cook my carrots first and do the glaze separately tossing the carrots in the glaze when finished."

Reviewed Dec. 13, 2012

"So simple and tasty!"

Reviewed Feb. 21, 2011

"I seem to be the only one who had a problem with these carrots, the sauce got very hard, I MEAN LIKE A ROCK, I did make the sauce about an hour ahead of time so I could just put the cooked carrots in right before we ate. When I reheated the sauce it was like glue, I just kept mixing it over the heat and it was a solid soft mass. I added the carrots and it would not adhere to the carrots, just kept falling off in clumps. I finally took the carrots out removed all the clumps of the solid brown mass and we ate the carrots unglazed. Cannot imagine what happened, this should be a snap to make."

Reviewed Jan. 5, 2011

"easy and good"

Reviewed Mar. 5, 2010

"I used the very tiny baby carrots and I didn't use the fresh parsley. We really enjoyed them and I would definitely make them again."

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