Brown Sugar and Molasses Glazed Carrots
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I’m not a cooked carrot lover, but after making Brown Sugar and Molasses Glazed Carrots, I think I could become one. I normally don’t cook carrots except for with a roast and potatoes because that is the only time my husband and son will really eat and enjoy them. In some of the other recipes I’ve shared that called for carrots, I ended up grating them so the chunks would not be seen. I took a chance on this recipe and didn’t know what the outcome would be, but I’m happy to say, the family loved them enough to ask for more... soon.
I found the recipe HERE but decided to cut them into diagonal pieces because I know my family. They don’t want food that looks fancy schmancy on the plate, they want to be able to dig right in without any hold-ups.
I did make a couple of changes to the recipe like cutting them. I used my homemade brown sugar with a little more molasses than the recipe called for. Because of this, my carrots turned out darker, but that is fine with me because we love the taste of molasses. I also left out the rosemary because I was looking for a sweetened carrot flavor without anything else being tasted.
1. In a large skillet heat oil over medium heat. Add the carrots with salt and pepper, stir to coat with oil. Cook for about 4-5 minutes and add the brown sugar and molasses. Continue stirring the carrots. Cook until carrots are tender and sauce is thickened, about 5-10 minutes. **If needed, add a little water to prevent the sauce from burning.
2. Add butter to skillet and cook until melted, stirring to coat the carrots.
3. Serve
What did I tell ya? Quick, easy and lightly sweetened. If you try this, let me know how you like it.
I found the recipe HERE but decided to cut them into diagonal pieces because I know my family. They don’t want food that looks fancy schmancy on the plate, they want to be able to dig right in without any hold-ups.
I did make a couple of changes to the recipe like cutting them. I used my homemade brown sugar with a little more molasses than the recipe called for. Because of this, my carrots turned out darker, but that is fine with me because we love the taste of molasses. I also left out the rosemary because I was looking for a sweetened carrot flavor without anything else being tasted.
If you had rather have carrots that are not dark, be sure to use a light brown sugar and stick with 1 tablespoon of molasses. I only buy blackstrap molasses so it could be part of the reason why for the extra darkening. This dish is quick and easy with just a little sweetening.
Brown Sugar and Molasses Glazed Carrots
INGREDIENTS- 2 tablespoons oil
- 1 pound carrots, peeled and sliced
- Salt and pepper to taste
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- ½ cup water ** if needed
- 2 tablespoons butter
1. In a large skillet heat oil over medium heat. Add the carrots with salt and pepper, stir to coat with oil. Cook for about 4-5 minutes and add the brown sugar and molasses. Continue stirring the carrots. Cook until carrots are tender and sauce is thickened, about 5-10 minutes. **If needed, add a little water to prevent the sauce from burning.
2. Add butter to skillet and cook until melted, stirring to coat the carrots.
3. Serve
What did I tell ya? Quick, easy and lightly sweetened. If you try this, let me know how you like it.
