Cinnamon Brown Sugar Carrots
These pan-glazed carrots are easy and delicious. Even the pickiest eaters agree that this sweet + savory side dish deserves a spot on your Thanksgiving table.
Equipment
- Cooking range or hot plate
- Vegetable peeler or paring knife
- Chopping knife
- Cutting Board
- Medium skillet with lid
- Whisk, spatula, or fork
- Measuring cup
Ingredients
- 1/2 lb carrots washed, peeled, and sliced
- 1 tbsp dark brown sugar
- 1/2 tbsp salted butter
- 1/8 tsp ground cinnamon
- 1 cup water (not included)
Instructions
- In a skillet over medium heat, melt your salted butter. Once melted, whisk in the dark brown sugar, cinnamon, and water.
- Add your washed, peeled, and sliced carrots. Bring to a boil.
- Reduce heat to medium-low, cover with a lid, and cook until carrots are tender (about 30 minutes).
Notes
Make this recipe vegan by substituting butter for vegan butter or a cooking oil of your choice.
Add additional spices to your taste to make it your own such as cayenne for a little kick!
Double or even triple this recipe and share with friends at your Thanksgiving feast.
Store leftovers in an air-tight container in the refrigerator for up to 4 days.