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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pajamaangel User ID: 1603339 114677
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."

s_pants User ID: 174050 184038
Reviewed Dec. 13, 2012

"So simple and tasty!"

grammycadillac User ID: 3629959 181736
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."

oliemommy User ID: 974407 185897
Reviewed Jan. 5, 2011

"easy and good"

pdmiller93 User ID: 3524546 115719
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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