To get started making this easy side dish, you will need two pounds of baby carrots, butter, brown sugar, and cinnamon. ... Bake for about 25 minutes until the carrots are tender. Serve and enjoy!

If you’re looking for a simple side dish that pairs beautifully with any meal, this brown sugar glazed carrots recipe ...

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. 2 Meanwhile, heat grapeseed oil in a small skillet over ...

Clean carrots and arrange in a 9" x 13" baking dish. Using an electric mixer, cream the butter, sugar, salt, and cinnamon. While the mixer is running, slowly add the boiling water and orange juice.

Spray or line 3 1/2-4 quart slow cooker. Place carrots in slow cooker, sprinkle with salt, brown sugar and butter. Cover and cook on high for 4-5 hours. Stir after 2 hours. Spoon carrots into ...

Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 minutes (or until fragrant); stirring mostly the whole time.

Preheat the oven to 350°F. In a bowl, whisk together the egg white, cayenne, and cumin. Add the pecans and toss to coat. Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to ...

Preheat oven to 400 degrees. Toss carrots with oil and season with Creole seasoning and arrange carrots in a single layer on a baking sheet. Combine butter, brown sugar, honey, Italian seasoning ...

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning, if ...