Honey Glazed Carrots are wonderful! This easy old-fashioned vintage recipe is one of the first recipes I ever made. It's a scrumptious way to enjoy carrots and great for holiday menus. But this 5-ingredient recipe is so quick and easy to make, you can serve it anytime. Gluten free.
6mediumcarrotspeeled, halved, sliced or cut into thin strips
In stockpot, cook carrots in boiling water until fork tender.
Drain. Pour carrots back into stockpot.
Add remaining ingredients; heat in saucepan for 5-10 minutes to glaze well.
Remove to serving bowl to serve.
NOTE: This recipe can be baked or cooked on the stove top. To bake: Place carrots in a greased casserole dish. Add pats of butter on top of the carrots. Then sprinkle with brown sugar and honey. Bake covered about 45 minutes at 350 or until carrots are fork tender. Stir well to glaze all of the veggies with the sauce.
NOTE: You can also microwave the carrots according to package directions—16-oz. bag frozen sliced or baby carrots.
Recipe adapted from Pillsbury cookbook, circa 1972.