Thanksgiving Side Dish: Glazed Baby Carrots

I always assume that my kids are going to gobble up carrots anytime I serve them. They’re naturally sweet and brightly colored. What could a person possibly find unlikable about one of my favorite veggies?

I’m usually proven wrong time and again, though. My kids don’t like carrots steamed, they don’t like them roasted, and they certainly don’t want them boiled. They’ll eat them raw every now and then, but only if the stars are aligned just so which apparently only happens once a month.

I finally resorted to brown sugar. Not a lot of it, mind you! Just enough to be able to say, “Hey, kids, I coated these carrots in sugar! Wanna try them?”

Success! These carrots not only get eaten, they get requested. Vegetables! Requested for dinner! It’s some sort of miracle.

I also add cinnamon to these glazed baby carrots for an amazing flavor, similar to that of my favorite sweet potato casserole. Earthy, sweet and warmly spiced. Hit these with a couple dashes of salt to bring it all together and even the pickiest kiddos will be clamoring for more carrots.

This recipe doubles (and triples and quadruples) beautifully, making it a really quick and easy Thanksgiving side dish. I use baby carrots so that I don’t waste valuable time peeling and chopping more than I have to, but you can swap in sliced carrots if you prefer. With just about five minutes of hands on time, these couldn’t be quicker or easier to make!

RECIPE: Cinnamon Glazed Baby Carrots

Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

● 1 pound baby carrots

● ¼ cup butter

● 2 tablespoons brown sugar

● 1 teaspoon ground cinnamon

● ¼ teaspoon coarse sea salt

● dried parsley flakes, for garnish

Instructions

1. Add the carrots to a medium sauce pan and add just enough water to cover the carrots by 1 inch.

2. Turn heat to medium high and bring to a boil, cooking the carrots until fork tender, about 15 minutes total.

3. Drain the carrots and set aside.

4. Stir together the butter, brown sugar, cinnamon and sea salt in the same sauce pan over medium low heat until melted and combined.

5. Return the carrots to the pan and stir to coat. Continue cooking for 5 minutes, stirring often, until the glaze is thick and syrupy.

6. Serve hot, topped with parsley flakes if desired.

Image via Karly Campbell

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