This Baby Carrots Recipe is a sweet and glazed recipe, which is made with brown sugar and butter. It’s an ideal side dish, ready in about 20 minutes.
Jump to RecipeBaby Carrots Recipe Ingredients Recipe
- 2 pounds baby carrots
- 2 tbsp margarine (or butter)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 pinch ground nutmeg
How To Make Baby Carrots Recipe
- Boil the Carrots: Place the 2 pounds of baby carrots into a medium saucepan. Add the 1 teaspoon of salt and enough cold water to just cover the carrots.
- Simmer Until Tender: Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let the carrots simmer for 10-15 minutes, or until they are fork-tender.
- Drain and Add Glaze: Drain the water completely from the pot, leaving the hot carrots in the pan. Add the margarine (or butter), brown sugar, and the pinch of nutmeg directly into the pot with the carrots.
- Toss and Serve: Place the pot back over low heat. Stir gently for 2-3 minutes, just until the butter is melted and the brown sugar has dissolved, creating a light glaze that coats all the carrots. Serve immediately.
Recipe Tips
- How do I know when the carrots are done boiling? They should be “fork-tender.” This means you can easily pierce them with a fork, but they are not so soft that they are falling apart or mushy. Start checking at 10 minutes.
- Can I use regular carrots instead of baby carrots? Yes, absolutely. Peel about 2 pounds of regular carrots, and slice them into uniform 1/2-inch thick rounds. They may cook a minute or two faster than baby carrots, so keep an eye on them.
- Can I make this recipe in the microwave? Yes. Place the carrots, salt, and 2 tablespoons of water in a microwave-safe bowl. Cover and microwave for 5-7 minutes until tender. Drain any water, then stir in the margarine, brown sugar, and nutmeg.
- How can I make the glaze richer? Use unsalted butter instead of margarine for the best flavor. For a slightly thicker glaze, let the carrots and melted butter/sugar simmer for an extra minute (undisturbed) before stirring and serving.
What To Serve With Baby Carrots Recipe
These sweet carrots are a classic and versatile side dish that pairs well with almost any main course, especially for holidays or family dinners.
- Roasted Chicken
- Glazed Ham
- Pot Roast
- Grilled Steaks or Pork Chops
- Thanksgiving Turkey
How To Store Baby Carrots Recipe
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat gently in a small pot over low heat with a splash of water, or in the microwave, until just warmed through. Freeze: Freezing is not recommended, as the carrots’ texture will become soft and watery when thawed.
Baby Carrots Recipe Nutrition Facts Recipe
(Per serving, assuming 8 servings)
- Calories: 80 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g (will be higher if using butter)
- Cholesterol: 0mg (will be higher if using butter)
- Sodium: 360mg
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute 1 tablespoon of honey or real maple syrup for the brown sugar. It will give a slightly different, but still delicious, flavor.
No, it is optional. It adds a very subtle warmth that complements the sweet carrots, but they are still delicious without it. You could also use a tiny pinch of cinnamon.
You likely boiled them for too long. For this recipe, it’s better to have them slightly crisp (al dente) than overcooked and soft.
Baby Carrots Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings2
minutes15
minutes80
kcalIncredibly easy, tender, and sweet glazed baby carrots tossed in butter, brown sugar, and a hint of nutmeg.
Ingredients
2 pounds baby carrots
2 tbsp margarine (or butter)
1 tbsp brown sugar
1 tsp salt
1 pinch ground nutmeg
Directions
- Place baby carrots in a saucepan, add salt, and add enough water to cover them.
- Bring the water to a boil over high heat.
- Reduce heat to low, cover the pan, and simmer for 10-15 minutes until carrots are fork-tender.
- Drain the water completely from the pot.
- Add the margarine (or butter), brown sugar, and nutmeg to the hot carrots in the pot.
- Stir gently over low heat for 2-3 minutes, until the butter is melted and a glaze coats the carrots.
- Serve immediately.
Notes
- For the best flavor, use unsalted butter instead of margarine.
- Do not overcook the carrots; they should be tender but not mushy.
- A pinch of cinnamon can be used along with or instead of the nutmeg.
