Glazed Baby Carrots

Posted on June 12, 2008 
Filed Under Side dishes

I’ve always wanted a recipe for this. I’ve tried recipes, but they never taste like the ones you get at restaurants, like Perkins and Cracker Barrel. Not long ago, Mama’s Southern Cooking posted this recipe. So, last night, I tried them. They were perfect! Tasted just like I hoped they would!

So, now, these will be added to my list of veggie dishes to make for meals. Tiffany (2) will be glad about that. She ate a serving spoonful, then said, “Mo’ caccots”, ate another serving, and asked for more! She ate 3 servings! They are not low-calorie by any means, but man, are they ever good!

Glazed Carrots

Printable recipe

2 pounds of fresh baby carrots
1/2 cup of butter
1/3 cup of sugar, or 1/2 cup of honey (I used sugar)
1/2 teaspoon of salt

In a small pot, add the carrots and cover with water. Bring to a boil.
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Reduce heat, cover and simmer over medium heat for about 10 minutes. Drain. Set aside.

In a saucepan, melt the butter and the sugar.
carrots2.jpg

Add the carrots and salt. Saute over medium-low heat until carrots are fork tender.
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This could take anywhere from 10 to 20 minutes depending upon the size of your baby carrots.

carrots5.jpg Mmmmmmm! Delicious!

Here is the rest of our meal. I’ll post the other 2 recipes too (breadsticks and chicken), but for lack of time right now, that will be in later posts. That chicken is awesome. It’s breaded, fried, and topped with cheese and speghetti sauce. I make it now and then, but haven’t featured it yet.
carrots6.jpg

Comments

12 Responses to “Glazed Baby Carrots”

  1. Amber on June 12th, 2008 11:38 am

    Looks like a recipe that similar to what i use, except I use Brown sugar and add a teas. of ground mustard. I need to make them again, they’re one of our favorites!

  2. Mary Faith on June 12th, 2008 12:55 pm

    I LOVE your printable recipe option. Can you do that easily enough to do it all the time??? :)

  3. Shannon on June 12th, 2008 1:08 pm

    Hum, must say if I ever made this my family just might boot me into WI. 😉

  4. Kay on June 12th, 2008 2:13 pm

    Amber, brown sugar sounds like a good idea… I’m going to try that next time.

    Mary Faith, yeah, I’m planning to do the printable recipes all the time from now on and little by little, add them to past posts.

    Shannon, ha, try the carrots! I’m fine with the others booting you to WI. :)

  5. fran's kitchen on June 12th, 2008 3:14 pm

    I am so gald to have this recipe. I absolutly love Cracker Barrels glazed baby carrots. If I can make them at home that is even better.

  6. Mama on June 12th, 2008 4:26 pm

    I’m so glad you enjoyed them Kay! I’ve been making them for years and I never have any leftovers!

  7. Michelle on June 12th, 2008 6:15 pm

    Thanks for adding the printable recipe feature!

  8. Jo on June 12th, 2008 8:14 pm

    Applause to you for the printable recipe feature! Thank-you, thank-you! And another thank-you for the glazed carrots recipe; I’ll definitely be using it sometime (hopefully soon). We all love carrots here.

  9. fran's kitchen on June 12th, 2008 9:31 pm

    I made the crrots tonight and they were awesome.
    No leftovers here either.

  10. fran's kitchen on June 12th, 2008 9:32 pm

    Carrots, not crrots!

  11. Elvida Yoder on June 13th, 2008 7:36 am

    They look yummy! I have a recipe that uses a packet of dry Hidden Valley Ranch Dressing mix. I have given that recipe so many times cuz it is always a hit…just cook the carrots (1 lb.)until tender as you like, then in a seperate skillet melt 1/4 cup each of butter and brown sugar, add the cooked carrots and dressing mix… cook and stir 5 minutes. They are delicious! They are also easy to make for larger dinners and have been served around this area in those instances.

  12. Ruth on June 15th, 2008 4:29 pm

    I make the glazed carrots using brown sugar, and adding approximately a teaspoon of prepared mustard. It gives the carrots just a little zip. If you can taste the mustard, you’ve probably added too much. I’m not a great mustard fan, but I rarely make the carrots without.

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