Best 4 Belgian Glazed Carrots Recipes

**Belgian Glazed Carrots: A Sweet and Savory Treat**

Carrots, a root vegetable known for its vibrant orange color and natural sweetness, take center stage in this delightful Belgian Glazed Carrots recipe. This classic dish combines the flavors of carrots, butter, sugar, and spices to create a delectable side dish that pairs perfectly with various main courses. The caramelized glaze adds a glossy sheen and a delightful crunch to the tender carrots, making them a visually appealing and taste-bud-pleasing addition to your dining table.

This article presents two variations of the Belgian Glazed Carrots recipe. The first recipe follows a traditional approach, using simple ingredients and techniques to achieve a classic glazed carrot dish. The second recipe introduces a unique twist, incorporating honey and fresh herbs to create a more complex flavor profile. Both recipes provide step-by-step instructions, ensuring culinary success even for novice cooks. So, gather your ingredients, heat your stovetop, and embark on a culinary journey to create these delectable glazed carrots that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED CARROTS

Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

BELGIAN CARROTS

Belgian Carrots image

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!

Provided by Sydney Mike

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

8 carrots, sliced crosswise into 1/4-inch pieces
1/3 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
Drain water from pan & toss carrots with remaining ingredients.
Over low heat, stir carrots until sauce is heated through & serve.

Nutrition Facts : Calories 238.8, Fat 17.9, SaturatedFat 11.1, Cholesterol 56.5, Sodium 318.7, Carbohydrate 19.4, Fiber 4.7, Sugar 10.6, Protein 2.2

BROWN SUGAR GLAZED CARROTS

Brown Sugar Glazed Carrots image

Recipe video above. The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make Glazed Carrots!

Provided by Nagi

Categories Side

Time 35m

Number Of Ingredients 8

Ingredients

1 kg / 2 lb carrots (, peeled (Note 1))
1/4 cup (40g) brown sugar (, loosely packed (Note 2))
2 garlic cloves (, minced)
2 tbsp butter (30g) (, melted (or olive oil))
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Parsley (, for garnish (optional))

Steps:

Preheat oven to 220C/425F (standard) or 200C/400F (fan).
Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width.
Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

Nutrition Facts : Calories 191 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 414 mg, Fiber 5 g, Sugar 20 g, ServingSize 1 serving

BELGIAN CARROTS

Belgian Carrots image

Make and share this Belgian Carrots recipe from Food.com.

Provided by ElaineAnn

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups carrots, diced and boiled
2 tablespoons butter
2 teaspoons powdered sugar
salt and pepper
1 small onion, chopped
1 tablespoon chopped parsley (fresh or dry flakes)

Steps:

Mix all ingredients.
Put in a greased baking dish.
Bake at 350° for 15 to 20 minutes.

Nutrition Facts : Calories 63.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.4, Carbohydrate 7.1, Fiber 1.7, Sugar 3.9, Protein 0.7

Tips:

To easily remove carrot skin, score each carrot lengthwise with a sharp knife, then blanch in boiling water for 1-2 minutes. Drain and immediately transfer to an ice bath. The skin should slip right off.
For a sweeter glaze, add a tablespoon of honey or maple syrup to the glaze mixture.
If you don't have orange juice on hand, you can substitute white wine, chicken broth, or even water.
Garnish your glazed carrots with chopped fresh parsley, chives, or tarragon for a pop of color and flavor.
Serve glazed carrots as a side dish with roasted chicken, pork, or fish. They're also a great addition to holiday meals.

Conclusion:

Belgian glazed carrots are a delicious and easy-to-make side dish that is perfect for any occasion. The carrots are roasted until tender and then glazed in a sweet and tangy mixture of butter, brown sugar, and orange juice. The result is a dish that is both flavorful and visually appealing. Whether you're serving them at a weeknight dinner or a special occasion meal, these glazed carrots are sure to be a hit.