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Carrots cut on the diagonal and then cooked until tender in chicken broth. Drain the liquid and dot the top with butter and sugar. Cook until the sauce thickens. YUM!

Brown Sugar Glazed Carrots

Dina Driggs
Carrots cut on the diagonal and cooked in chicken broth until tender. Then sprinkled with brown sugar. Cook and stir until a thick sauce glazes the carrots.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 19 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 5

Ingredients
  

  • 2 Cups Water
  • 2 tsp. Granulated Chicken Bouillon or 2 cubes chicken bouillon
  • 9 Large Carrots
  • 1/2 tsp. Salt
  • 1/4 Cup Brown Sugar
  • 3 Tbsp. Butter
  • 2 Tbsp. Parsley Chopped

Instructions
 

  • Peel carrots and cut on the diagonal.
  • Bring the water and chicken bouillon to a boil.
  • Add the sliced carrots.
  • Cook for 10 minutes or until tender with the lid on.
  • Drain the chicken stock. Then add the salt.
  • Add the butter and brown sugar and toss.
  • Continue to cook for three more minutes until sauce thickens.
  • Garnish with chopped parsley.
Keyword Brown Sugar, carrots, Chicken Stock
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