5 Minute Brown Sugar Glazed Carrots
These 5 Minute Brown Sugar Glazed Carrots are the perfect quick and easy veggie side dish to accompany your holiday dinner
These 5 Minute Brown Sugar Glazed Carrots are the perfect quick and easy veggie side dish to accompany your holiday dinner
- Carbohydrate 110.039191804194 g
- Cholesterol 122.012500155467 mg
- Fat 46.0627083919843 g
- Fiber 1.38501662699382 g
- Protein 0.719940000782832 g
- Saturated Fat 29.1604733704777 g
- Serving Size 1 1 recipe (169g)
- Sodium 357.947333789086 mg
- Sugar 108.6541751772 g
- Trans Fat 3.23739433743912 g
- Calories 831 calories
Step-by-step
- Drain the sliced carrots and set aside.
- In a large skillet combine the butter, brown sugar, cinnamon and salt over medium heat. Stir until mixture is combined and slightly bubbling. Add in the carrots and stir to coat, cooking an additional 2 to 3 minutes.
- Serve warm and enjoy!
Home cooks frequently commit the error of adding vegetables directly to an unheated pan of solid fats and sugars, resulting in uneven caramelization and scorched spots. When building a reduction of butter and brown sugar, maintaining medium heat allows the milk solids in the dairy to toast gently without burning while the sugar dissolves completely into the fat. Because canned vegetables contain retained moisture from the canning liquid, draining them thoroughly prevents unwanted steam from breaking the emulsion of the glaze.
Adapting Batch Sizes for Different Skillet Capacities
Scaling this formulation up or down requires careful attention to surface area, because crowding a pan traps moisture and prevents the rapid reduction needed for a glossy coating. When doubling the quantity of vegetables, switch to a twelve-inch wide skillet to ensure every slice makes direct contact with the heated metal surface. Conversely, reducing the batch for a single portion means using a smaller pan so the butter and sugar mixture pools adequately without scorching on empty edges of the cooking surface.
- If the glaze breaks into an oily separation, swirl in one tablespoon of warm water off the heat to re-emulsify the sauce.
- Adjust salt downward by half if substituting salted butter for the specified unsalted variety to maintain proper seasoning balance.
- Store leftovers in a sealed glass container for up to three days, reheating gently over low heat with a splash of water to restore the glossy texture.
