If you are having trouble getting carrots into the tummies of your littlest family members then print this recipe and keep it in a safe place. Glazed baby carrots, with the flavors of orange and brown sugar are sure to please. Sweet, but not overly so, everyone in the family will love this recipe. Best of all, it is easy to prepare and can be adapted to serve a crowd. In fact, I make sure to include my glazed baby carrots recipe at Thanksgiving because of popular demand.
The pre-cut, pre-washed baby carrots eliminates a lot of the prep work you normally see in a recipe for glazed carrots, leaving you with a quicker time to the table and less drudgery.
The recipe makes enough for a large family. The glazed baby carrots recipe freezes well, so you can portion out any leftovers for a quick side dish on a busy night. Just reheat the glazed baby carrots in the microwave, oven or over the stove. Those pre-packed boxes of frozen glazed carrots are expensive. This recipe costs less than one-third of the price of the store-bought versions.
Glazed Baby Carrots
2 16-ounce packages of baby carrots
2/3 cup of brown sugar
4 tablespoons butter
3/4 teaspoon salt
1 teaspoon grated orange peel
Boil water in a saucepan (about a couple of inches of water). Add the carrots and heat until it comes back to a boil. Reduce the heat and simmer the carrots, uncovered for about 8 minutes, or until they are crisp-tender. Drain the carrots.
Add all of the remaining ingredients to a skillet and heat over medium, stirring constantly until the mixture is bubbly.
Add the carrots and stir all together until the baby carrots are coated well and heated.