How to Make Martha Stewart's Brown Sugar Glazed Carrots | Martha Stewart

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

Cut the carrot tops off, reserving a few leaves for garnish.

Peel the carrots using a hand peeler, making sure to remove just enough of the outer skin.

Cut the carrots lengthwise into uniform pieces.

Heat 2 tablespoons of extra virgin olive oil in a large skillet.

Add the carrots to the skillet and coat them with the oil, cooking until they lose some moisture.

Sprinkle a little salt over the carrots to help pull moisture out and add black pepper as well.

While the carrots are cooking, heat grape seed oil in another pan for frying the carrot tops.

Fry the reserved carrot tops in the grape seed oil until crispy, about 3 minutes.

Add 2 tablespoons of brown sugar and 1 tablespoon of molasses to the carrots, stirring to coat them.

If the carrots start to burn, add up to 1 cup of water to prevent burning and keep cooking until tender.

Add a spring or two of fresh rosemary to the pan while the carrots are cooking.

Check the tenderness of the carrots by piercing with a knife; they should be easy to penetrate.

Before finishing, add 1.5 tablespoons of butter to the pan and stir until melted.

Scoop the glazed carrots onto a platter and garnish with the fried carrot tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens