5 from 1 vote
Brown Sugar glazed carrots on Easter table
Brown Sugar Glazed Carrots for Spring
Work Time
8 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side Dish
Cuisine: American
Keyword: Easter, glazed carrots
Yield: 6 to 8 servings
Calories: 113 kcal
  • 2 tbsp unsalted butter
  • ¼ cup light brown sugar firmly packed
  • 2 tbsp dry white wine
  • ¼ tsp salt
  • lbs small French or baby carrots
  • 1 tsp fennel seeds crushed
  1. In a large skillet, melt butter over medium-high heat; add sugar, wine, salt and 3 tbsp water. Add carrots and stir until coated. Reduce heat to medium and cook, covered, 20 min. Uncover and increase heat to medium high. Cook, stirring occasionally, until carrots are slightly caramelized, about 5 min. Stir in fennel seeds and serve.

Recipe Notes

• I like to crush my fennel seeds on a cutting board with the bottom of a heavy pan. You can also use a mortar and pestle.

Nutrition Facts
Brown Sugar Glazed Carrots for Spring
Amount Per Serving
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 188mg8%
Potassium 280mg8%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 14g16%
Vitamin A 15755IU315%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.