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Butter Glazed Carrots

(3 Votes)
SERVES
6
COOK TIME
15 Min

When you serve up our Butter Glazed Carrots, everyone will ask you where you found carrots so tender and sweet. If they only knew the answer!

What You'll Need:
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1/4 cup ( stick) butter
  • 1/4 cup water
  • 1/2 teaspoon cornstarch
  • 4 (14 -ounce) cans sliced carrots, drained
What To Do:
  1. In a medium saucepan, bring sugar, vinegar, and butter to a boil over medium heat.
     
  2. In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved.
     
  3. Add cornstarch mixture to vinegar mixture, stirring until thickened.
     
  4. Add carrots to saucepan, cover, and cook 5 to 7 minutes, or until heated through.
     
Notes
  • For the best flavor, after cooking the carrots, allow them to cool, then chill overnight. This allows the carrots to marinate and really absorb the other flavors. When ready to serve, just reheat.
     
  • If you'd like to use fresh carrots, you'll need around 3 - 4 pounds. And remember, you'll need to slice and blanch them before marinating. Want to know more about blanching? Click here for our helpful how-to video!

Easy Carrot Recipes: 12 Baby Carrot Recipes, Cooked Carrot Recipes & More

 


If you loved this easy carrot recipe, be sure to check out our collection of Easy Carrot Recipes: 12 Baby Carrot Recipes, Cooked Carrot Recipes & More.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My ex-husband used to make brandied carrots and of course, he never wrote down the recipe. I wonder if I could substitute brandy for the white vinegar??

Hello! - Yes, you can substitute brandy for the white vinegar. Enjoy :)

these were perfect. i use fresh baby carrots instead of canned. i make them for every holiday which rocks because you make the day before and they reheat great in the microwave. what a help for a busy cook on holidays!

These were good. Next time I won't put quite as much white vinegar in it. I also thought they were better left over, after refrigeration. (I used the canned carrots.)

these were awesome. i used 1 16 oz. bag of fresh baby carrots which i julienned and steamed in the microwave first, then followed directions and they do taste better eaten the next day reheated in the microwave.

if i wanted to use fresh carrots instead, how much should i use?

Fresh is way better! I do not use canned vegetables, they're gross!

Yum and easy

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