Carrots Glazed w/Honey & Brandy

Carrots are dressed up with a brandy-honey glaze. Great side dish for any meat entree. A delicious way to serve cooked carrots.

Size: 10 servings

3 lbs carrots, peeled, cut diagonally into 1/4" thick slices
3 cups water
2 tbsp sugar
1 tsp salt
6 tbsp (3/4 stick) unsalted butter
3 tbsp honey
1 1/2 tbsp golden brown sugar
3 tbsp brandy
3 tbsp chopped fresh parsley


Combine first 4 ingredients and 3 tablespoons butter in heavy large saucepan. Bring to boil. Reduce heat, cover and simmer until carrots are tender, about 10 minutes. Drain well.

Cook remaining 3 tablespoons butter, honey and brown sugar in heavy large skillet over medium-high heat, stirring until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze, about 3 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over medium-low heat before serving.) Sprinkle with parsley.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ