Glazed Carrot Coins Recipe

4 1 4
Glazed Carrot Coins Recipe
Glazed Carrot Coins Recipe photo by Taste of Home
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Glazed Carrot Coins Recipe

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4 1 4
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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 cup: 172 calories, 6g fat (4g saturated fat), 15mg cholesterol, 108mg sodium, 30g carbohydrate (26g sugars, 4g fiber), 1g protein.

  • 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
  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

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delowenstein User ID: 3766053 43202
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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