Brown Sugar Butter Carrots
Tender carrots coated in a buttery brown sugar glaze with a surprising splash of vanilla. This easy, budget-friendly side dish is ready in about 25 minutes and pairs beautifully with everything from weeknight dinners to holiday meals. Makes 6 servings.
Ingredients
- 1 pound whole carrots, peeled and sliced into ¼-inch coins
- 4 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons water, plus more if needed
- ½ teaspoon vanilla extract
- Chopped parsley optional
Instructions
- Peel the carrots and slice them into approximately ¼-inch coins.
- Add the carrots, butter, brown sugar, salt, pepper, and 3 tablespoons water to a large skillet.
- Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until the carrots are beginning to become tender. If the pan becomes dry before the carrots are tender, add another tablespoon of water.
- Remove the lid and continue cooking for 3–5 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced to a buttery glaze.
- Remove the skillet from the heat and stir in the vanilla extract.
- Sprinkle with chopped parsley, if desired, and serve warm.
Notes
Don't skip the vanilla! It may sound like an unusual addition, but a small amount of vanilla rounds out the butter and brown sugar and brings out the carrots' natural sweetness without making them taste like dessert.
For softer carrots, cook them covered for an additional minute or two before removing the lid.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over low heat.