Brown Sugared Carrots

TOTAL TIME: 20 min
Prep: --
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

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
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Directions

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...
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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on November 21, 2013

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    have had them at least four times with different guests and it is always a great addition to meals!

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  • on October 03, 2013

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    Very quick and easy to prepare....a wonderful idea for those who have children that are a little picky about eating their vegetables. Absolutely EVERYONE at the dinner table loved them and we ranged from 7 to 64 years of aged so it was suitable for all. My husband who generally is not a sweet based person when it comes to vegetables loved the dish and had two helpings....and insisted that this be added to our menu for a serving of vegetables at least once a week. We are both health conscious and cook with only fresh produce and having another way to prepare carrots was a real treat. Thank you Alex and the Cooking Channel for yet again another GREAT recipe....

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  • on December 19, 2011

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    So quick, easy and delicious for a weeknight side...but definitely great for a company meal.

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