Vic’s Tricks To…Glazed Carrots
This is my all-time favorite holiday side dish.
Ever since I was a kid, carrots have been one of my favorite vegetables. And it may be because these have been in my life since my first Thanksgiving.
I still remember the smell from the brown sugar as my Grandma Jane would cook these carrots.
And little did I realize, they are so so simple! Makes sense, since my Grandma was a no-nonsense kinda chick.
When I made them this year, it brought back so many delicious memories that I hope I can transmit to you through this recipe.
The classic recipe, as Grandma Jane intended, is to use full carrots, cut julienne, which means in long thin strips.
So that’s what we’re gonna do dammit!
Vic Trick: You could totally use baby carrots here too. Or cut the carrots however you please. But, I really do think this is best.
Place the cut carrots into a pot or pan with edges and add enough water to cover the carrots. Turn on high and boil the carrots until fork tender, mine took about 7 minutes.
Drain the water, then add 2 tbsp of butter and 2-3 tbsp of brown sugar, depending on your preference of sweetness.
Vic Trick: TASTE YOUR FOOD! You don’t want them to be too too sweet, so add some brown sugar, then taste, and add more if necessary.
Let the carrots cook in the butter and sugar for another 4-5 minutes and boom! You’re done!
I cook these ahead of time and then you can just pop them in the microwave when it’s dinnertime.
Happy Eating!
Give it a try and rate this recipe!
Vic’s Tricks To…Glazed Carrots
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 13 Minutes Total time: 23 min
Comments
Share your thoughts, or ask a question!
Sounds simple and delicious, but could you eat them cold/room temperature instead of microwaving them?