"Tender glazed carrots cooked in a reduced sauce of brown sugar, honey, and pumpkin pie spice. A perfect side dish with a dose of comfort food wholesomeness!"
We’re well past the holiday season and getting comfortable in 2017, but my mind is still lingering on our holiday dinners.
Because, you see, I had come to think of my recipe catalog (both online and off) as “something special.” I started this blog more than two years ago (primarily so I could learn how to cook) and lately I’ve come to feel like I’ve been doing a pretty good job. I feel like I’ve got a handle on things. So, yes, when it came time to do some serious cooking, I was confident. I was ready. I thought I had “enough” food to keep everyone occupied and happy.
By this point, I’m sure those of you who have many successful holiday dinners under your belt can already tell how this story ends. But if you’re anything like me and don’t see the inevitable problem that was waiting for me around the bend, here it is:
I did not have enough side dishes. I had all the turkey and chutney in the world but did not have a single roll or an ounce of veggies to supplement it with.
And, really, this is a common “problem” in our house, anyway. The Husband and I tend to eat just a main dish and nothing else, because when it’s just the two of us on any given weeknight, any extra effort just feels like a waste.
But when I’m trying to dazzle my mother (and The Husband, too, I guess) with my cooking prowess, it felt like I needed more to show for it than a few slices of turkey.
Which, of course, brings me to this post, which marks my first effort to expand on my side dish options: Brown Sugar Glazed Carrots!
When I think about it, I’m almost a little shocked it’s taken me this long to make a recipe like this, because glazed carrots are my absolute favorite side dish from our favorite BBQ restaurant. In fact, on the days that The Husband is craving BBQ and I’m just not feeling it, I’ll ask him to pick me up a large serving of their glazed carrots. Just the carrots, nothing else. Because they’re just that good.
So given that I clearly love them that much, that begs the question:
Why did it take me so long to make a recipe with them?
Oh, sorry, I thought you’d have the answer to that one, because I’m certainly drawing a blank. Your guess would be way better than mine.
But to get back on topic: I did finally make a glazed carrot recipe, and you guys, I’m so glad I finally got with the program and did it!
This has easily become my new favorite go-to side dish.
What I love most about it:
When making this recipe yourself, you have complete control over the consistency of the sauce. I tend to like the sauce to be really reduced and extra thick, so it was awesome to have that control while the food was cooking.
Plus, I love the extra hint of pumpkin pie spice in this recipe. You can leave it out, of course, but I think it gives this recipe a much-needed dose of “comfort food wholesomeness.’
And how can you go wrong with that!
Brown Sugar Glazed Carrots
- 1 lb baby carrots whole or cut
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp pumpkin pie spice
- 1/2 cup water
- n a large skillet over medium-high heat, add butter, brown sugar, honey, pumpkin pie spice, and water. Bring to a boil, stirring occasionally.
- Add carrots to skillet and let carrots, stirring occasionally, for 6-8 minutes or until tender.
- Increase heat to high and cook until liquid is reduced, stirring occasionally, about 5-7 minutes.
- Serve immediately.