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68 Ratings

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                                  14

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3 star values:

                                  19

2 star values:

                                  10

1 star values:

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Martha Stewart Member

Rating: Unrated

10/28/2012

                Made this amazing simple sweet  carrot dish last night and it is now my new favorite way to eat carrots. Loved the sweet butter taste. The sauce is delicious. Definitely a KEEPER!   I served the tasty carrot dish along side grilled rib-eye steaks with herb butter, crestant rolls, garden salad with ranch dressing  and a baked potato.

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Gallery

Read the full recipe after the video.

Ingredients

Ingredient Checklist

2 tablespoons extra-virgin olive oil

1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved

Coarse salt and freshly ground pepper

2 tablespoons packed light-brown sugar

1 tablespoon molasses

1/4 cup grapeseed oil

1 1/2 tablespoons unsalted butter

1 sprig fresh rosemary

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Read the full recipe after the video.

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
  • Coarse salt and freshly ground pepper
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon molasses
  • 1/4 cup grapeseed oil
  • 1 1/2 tablespoons unsalted butter
  • 1 sprig fresh rosemary

Directions

Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.

Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Reviews (1)

Add Rating & Review

68 Ratings

5 star values:

                                  14

4 star values:

                                  24

3 star values:

                                  19

2 star values:

                                  10

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

10/28/2012

                Made this amazing simple sweet  carrot dish last night and it is now my new favorite way to eat carrots. Loved the sweet butter taste. The sauce is delicious. Definitely a KEEPER!   I served the tasty carrot dish along side grilled rib-eye steaks with herb butter, crestant rolls, garden salad with ranch dressing  and a baked potato.

Reviews (1)

Add Rating & Review

68 Ratings

5 star values:

                                  14

4 star values:

                                  24

3 star values:

                                  19

2 star values:

                                  10

1 star values:

                                  1

Add Rating & Review

68 Ratings

5 star values:

                                  14

4 star values:

                                  24

3 star values:

                                  19

2 star values:

                                  10

1 star values:

                                  1

68 Ratings

5 star values:

                                  14

4 star values:

                                  24

3 star values:

                                  19

2 star values:

                                  10

1 star values:

                                  1

68 Ratings

5 star values:

                                  14

4 star values:

                                  24

3 star values:

                                  19

2 star values:

                                  10

1 star values:

                                  1
  • 5 star values:
  • 14
  • 4 star values:
  • 24
  • 3 star values:
  • 19
  • 2 star values:
  • 10
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

10/28/2012

                Made this amazing simple sweet  carrot dish last night and it is now my new favorite way to eat carrots. Loved the sweet butter taste. The sauce is delicious. Definitely a KEEPER!   I served the tasty carrot dish along side grilled rib-eye steaks with herb butter, crestant rolls, garden salad with ranch dressing  and a baked potato.

Martha Stewart Member

Rating: Unrated

10/28/2012

                Made this amazing simple sweet  carrot dish last night and it is now my new favorite way to eat carrots. Loved the sweet butter taste. The sauce is delicious. Definitely a KEEPER!   I served the tasty carrot dish along side grilled rib-eye steaks with herb butter, crestant rolls, garden salad with ranch dressing  and a baked potato.

Rating: Unrated

All Reviews for Brown-Sugared Carrots

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Brown-Sugared Carrots

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest