Recipe By Anonymous
Published May 29th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 150.3

My family’s favorite vegetable. They are great for the holidays, too!

Recipe Ingredients

  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • ¼ cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Cooking Directions

  1. 1 Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  2. 2 Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Nutrition Facts

  • Calories 150.3
  • Carbohydrate 24.5 g
  • Cholesterol 15.3 mg
  • Fat 6 g
  • Fiber 3.2 g
  • Protein 1.2 g
  • Saturated Fat 3.7 g
  • Sodium 123.2 mg
  • Sugar 18.7 g


  1. Sometimes simple is truly best. Right before serving I put them under the broiler to help caramelize the sugar. You'll have to watch them closely and give them a shake every minute or two to ensure they don't burn. Simply delicious! Thanks Denyse for the lovely recipe!
  2. I have been making this for a year on this website. I just now finally signed up to rate this. THIS IS THE BEST Carrot recipe EVER! I highly recommend. Shortcuts I make are using bagged cut up carrots, I microwave them, then put them in a pan with the butter and brown sugar. I - Read more ...
  3. Love these carrots! I nuked mine in the microwave to the desired done-ness then added the brown sugar and butter for another minute or two. Simple and yummy!
  4. These were delicious. I made them ahead of time by boiling them, draining the water and adding the butter and brown sugar. I didn't add any pepper. Before serving, I put them in the oven to warm them up and thicken the sauce. Delicious.
  5. These carrots are wonderful. I sliced carrots on the diagonal about 1/4 inch thick, plunged them in salted boiling water for about 2 minutes, drained, then tossed them in a fry pan that had the butter and sugar already melted together. I cooked another minute or two, seasoned with the salt and pepper and they - Read more ...
  6. Made these for this years Thanksgiving dinner. Sauce was a little runny so I added a little corn starch to thicken it up and that seemed to work. I also added a few drops of honey cause it just seemed to lack a little something to me. Recipe didn't specify which type of brown sugar - Read more ...
  7. Great recipe! I left out the pepper and added a little cinnamon instead. It was a huge hit and is sure to become a staple at the dinner table.
  8. I steamed the carrots instead of boiling them. Instead of turning the heat to low after adding the sauce ingredients, I recommend turning the heat up a bit and cooking until the sauce reduces and carmelizes...just be sure to stir it frequently to keep it from burning. This way all the good sauce stays on - Read more ...
  9. I used baby carrots for this recipe. I really liked the taste of the glaze but wish it had been a touch thicker. I guess that could be accomplished with a pinch of cornstarch.
  10. It certainly doesn't get much easier than this. Tasty and simple!