"Tender sauteed baby carrots cooked in a reduced sauce of brown sugar, honey, and pumpkin pie spice. A side dish with a dose of comfort food wholesomeness!"
Lately my mind has been lingering on carrot recipes for Thanksgiving. I know this is a little odd, seeing we’re well past the holiday season and getting comfortable in 2017, but my mind is still lingering on all those holiday dinners. And above everything else, this recipe for glazed carrots with brown sugar has been running through my mind.
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 this “cooking” gig. So, yes, when it came time to do some serious cooking last fall, I was confident. I was ready. I thought I had more than “enough” food options 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 put any thought into 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 it always seems like a waste to spend any more effort on just the two of us.
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 just another helping of turkey.
Which, of course, brings me to this post, which marks my first effort to expand on my side dish options: how to make brown sugar carrots!
When I think about it, I’m almost a little shocked it’s taken me this long to post a recipe like this, because brown sugar baby 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 grab me a huge helping of their brown sugar glazed carrots.
Just the carrots, nothing else.
Because they’re that good.
So given that I clearly love them that much, that begs the question:
Why did it take me so long to post a recipe with sauteed baby carrots? And not just sauteed baby carrots, but brown sugar baby carrots?
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 clearly did perfect a glazed carrots with brown sugar, and you guys, I’m so glad I finally got with the program and saved the day by adding this Thanksgiving carrot recipe to my arsenal.
It has easily become one of my new favorite go-to side dishes.
And as for what I love most about these glazed carrots with brown sugar?
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 adjust that to my liking 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!
notes & tips for how to make brown sugar carrots
- Whenever we’re not serving gravy, I like to use our gravy boat to hold side dishes. I couldn’t find the exact one I have online, but this gravy boat is pretty close.
- I talk a lot about being one of the best carrot recipes for Thanksgiving, but it works for many other holidays as well: Christmas, Easter, summer BBQ’s, you name it! It’s a great side dish for any occasion.
- This recipe is designed to be made with sauteed baby carrots, but you can also make it with “standard” sized carrots. However, to make the cooking time comparable to the baby carrots, I’d recommend cutting the carrots up into 2-4 inch sized pieces.
- If you’re on the hunt for more side dish options, this Garlic Parmesan Broccoli is extremely popular!
Brown Sugar Glazed Carrots
Tender sauteed baby carrots cooked in a reduced sauce of brown sugar, honey, and pumpkin pie spice. A side dish with a dose of comfort food wholesomeness!
In a 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.