Best 2 Brown Sugared Carrots Recipes

Embark on a culinary journey with our exquisite Brown Sugared Carrots, a delightful symphony of sweet and savory flavors that will tantalize your taste buds. These tender carrots, caramelized in a luscious brown sugar glaze, are a delectable side dish that perfectly complements any main course. With just a handful of simple ingredients and minimal preparation, you can conjure up this culinary masterpiece in no time.

This recipe collection offers a trio of variations to suit your preferences. The Classic Brown Sugared Carrots are a timeless recipe that showcases the natural sweetness of carrots, enhanced by a touch of brown sugar and butter. For a hint of tangy citrus, try the Orange-Scented Brown Sugared Carrots, where orange zest and orange juice add a vibrant burst of flavor. And if you crave a touch of spice, the Spiced Brown Sugared Carrots incorporate a blend of cinnamon, nutmeg, and ginger for a warm and inviting aroma.

Each variation promises a unique taste experience, making this recipe collection a versatile addition to your culinary repertoire. Whether you're hosting a special dinner or seeking a simple yet flavorful side dish for everyday meals, these Brown Sugared Carrots will elevate your dining experience to new heights. So, gather your ingredients and let's embark on a culinary adventure that will leave you craving for more.

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

BROWN SUGARED CARROTS

Brown Sugared Carrots image

I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...

Provided by Alex Guarnaschelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon molasses
1/2 to 1 cup water
2 tablespoons butter
1 sprig rosemary

Steps:

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams

BROWN-SUGARED CARROTS

Brown-Sugared Carrots image

A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary

Steps:

Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Tips:

For the best flavor, use fresh carrots. If using store-bought carrots, peel and trim them before cooking.
Use light brown sugar for a more delicate flavor, or dark brown sugar for a richer, more molasses-like flavor.
If you don't have any butter on hand, you can use olive oil or coconut oil instead.
Add a pinch of salt to the carrots before cooking to help them retain their color and flavor.
Garnish the carrots with fresh parsley or chives before serving for a pop of color and flavor.
Serve the carrots immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Brown-sugared carrots are a delicious and easy-to-make side dish that is perfect for any occasion. They are sweet, savory, and slightly crunchy, and they pair well with a variety of main courses. Whether you are serving them for a holiday meal or a weeknight dinner, these carrots are sure to be a hit.