Brown Sugar Glazed Canned Carrots
Servings: 7 (½ cup) servings
Equipment
Ingredients
- 2 (14.5oz) cans unsalted sliced carrots
- ¼ cup unsalted butter
- ½ cup light brown sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- salt to taste
- chopped parsley optional for garnish
Instructions
- Dry the carrots: Drain the carrots thoroughly then lay them on a paper towel and gently pat them dry lightly. Let them sit to air dry while you make the glaze. Letting them dry a bit will help the glaze adhere to the carrot slices.
- Make the glaze: In a large heavy-bottomed skillet, add the butter over medium heat. Once melted, add the brown sugar, honey, and ground cinnamon. Stir together and continue to heat on medium until it bubbles. Once simmering, reduce the heat to medium-low so the glaze simmers gently, not rapidly. Stir continuously until the glaze is slightly thickened and glossy, about 5 minutes.
- Glaze the carrots: Once the glaze has thickened, add the carrots and gently toss them in the glaze until all slices are well-coated.
- Serve: After coating all of the carrots in the glaze, sprinkle them with salt to taste and serve warm with parsley garnish for a touch of color.
Notes
Storage: 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 until warmed through, stirring occasionally to keep the glaze from burning.
Freezer: You can freeze glazed carrots for up to 3 months. Freeze in a flat layer or small portion containers. Thaw in the refrigerator before reheating in a skillet to revive the glaze.
