Glazed Baby Carrots

Total Time:
40 min
10 min
30 min

8 servings

  • 1 stick (8 tablespoons) butter
  • 1 1/2 pounds baby carrots with tops, peeled and trimmed
  • 1/2 cup apple juice
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.

  • Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.

  • Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.

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5.0 4
it was a easy and delicious recipe item not reviewed by moderator and published
Great recipe. item not reviewed by moderator and published
I was looking for this recipe, it is perfect! item not reviewed by moderator and published
Bobby probably beat me to this; but I just substituted Splenda brown sugar for the regular, since my son is diabetic, and it came out GREAT(like all of her recipies! item not reviewed by moderator and published

Not what you're looking for? Try:

Baby Carrots with Sweet Ginger Butter

Recipe courtesy of Claire Robinson