These brown sugar and butter carrots are a delicious sweet and savory side dish. Made with baby carrots and honey, these are an easy and affordable holiday menu item.
Brown Sugar has got to be one of my favorite food ingredients out there. It is so versatile and can be used in sweet or savory dishes and even in drinks. It has such a depth of flavor that makes it work so well with a variety of other ingredients.
I’m not sure if there’s a day that goes by that I’m not using it for a pinch of something here or there.
From an obvious use like an Apple Sponge Pudding Cake to a make-ahead breakfast item like Cranberry Almond Baked Oatmeal, brown sugar even makes an appearance in dinner recipes like Brown Stew Chicken.
And it pairs perfectly with carrots to give that earthy vegetable flavor a touch of sweetness to balance it out. I’ve roasted carrots with brown sugar plenty of times, but this recipe is better if you’re short on time or don’t feel like turning the oven on. This one comes together quickly to help you get dinner on the table!
How to Make Carrots on the Stovetop
Empty a 16 ounce bag of baby carrots into a medium saucepan and cover with water. Set the pan over medium high heat and bring to a boil. Once it reaches a boil, let it continue boiling for about 15 minutes until they’re fork tender.
Drain the water out and leave the carrots in the pan.
Add 1/4 cup butter, 3 tablespoons honey and 1/3 cup brown sugar.
Stir everything together and continue stirring frequently while they’re cooking so nothing burns or sticks to the bottom of the pan.
Continue cooking the carrots with the sauce ingredients for about 5-10 minutes.
Remove from heat and you can serve as it or garnish with some fresh, chopped parsley.
These also freeze pretty well too! After they’ve cooled, pour the carrots and all the sauce into a freezer bag and freeze till you’re ready to use them.
When you want to serve them, just thaw in the fridge the night before and then reheat in the saucepan until heated through.
Brown Sugar and Butter Carrots
- 16 oz. Baby Carrots
- 1/4 cup Butter
- 3 Tbsp. Honey
- 1/3 cup Brown Sugar packed
- 2 Tbsp. Parsley fresh, chopped
- Add carrots to a medium saucepan and cover with water. Heat over medium high heat until it reaches a boil. Continue boiling for 15 minutes or until fork tender.
- Drain water but keep carrots in pan.
- Add the butter, honey and brown sugar to the pan. Continue stirring occasionally for about 5-10 minutes.
- Optional: add chopped parsley as garnish.
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