These 5 Minute Brown Sugar Glazed Carrots are the perfect, quick and easy veggie side dish to accompany your holiday dinner!
I’ve partnered with Libby’s® Fruits & Vegetables to share this deliciously affordable Thanksgiving Vegetable Side Dish recipe with you!
All you need is 5 minutes and 5 simple ingredients to pull off this delicious side dish recipe!
If you’re a little weirded out about combining brown sugar, butter, cinnamon and CARROTS together, have no fear… it’s a magical combination.
The texture of these carrots is similar to that of a boiled sweet potato. Perfectly tender and lightly sweetened.
What makes this recipe even more amazing? You’ll start with Libby’s® Sliced Carrots! Just open, drain and add to the easy brown sugar mixture. The carrots are fresh and perfectly tender right out of the can. No need to peel, cut and boil carrots this year!
You know Thanksgiving is a hectic time for those of us in the kitchen… but it doesn’t have to be.
Don’t over extend yourself. Keep it simple by using easy shortcuts, like Libby’s canned veggies, that save time and help you keep your sanity.
Sweepstakes Opportunity
Right now Libby’s Fruits and Vegetables has an awesome sweepstakes going on! Take a photo of what you’re thankful for, upload it to the Cansgiving site or share it on social media using the hashtag: #Cansgiving and #Sweepstakes and you could win one of ten $350 electronic gift cards and an assortment of Libby’s canned products! Libby’s has also partnered with Meals on Wheels America, City Harvest, and Children’s Hunger Alliance for the second year to pay it forward. Each winner will be able to select one charity that will receive a matching monetary and product donation.! Now that’s a great way to start the holiday season!
Find the full sweepstakes rules and details at www.getbacktothetable.com/cansgiving.
These Brown Sugar Glazed Carrots would be perfect to add to any holiday dinner or even just a regular weeknight dinner when you’re wanting to add some more veggies to the table.
Carrot side dish recipe variations:
- Turn this simple side dish into a masterpiece by adding marshmallows and broiling for 2 to 3 minutes.
- Want to keep it savory? Skip the brown sugar and cinnamon and replace with 1 tsp garlic powder and 1 tsp dried parsley.
- Make it even quicker in the microwave! Add the butter, brown sugar and cinnamon to a microwave safe dish and cook in 30 second increments until melted and bubbly. Toss in Libby’s® Sliced Carrots and microwave for 2 minutes, covered with plastic wrap. Stir and enjoy!
For more delicious ways to use Libby’s® Fruits & Vegetables, be sure to check out their website!
But most of all, take it easy this year, remember what you’re grateful for and eat lots of delicious foods!
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5 Minute Brown Sugar Glazed Carrots
Ingredients
- 3 14.5oz cans Libby's® Sliced Carrots, drained
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Drain the sliced carrots and set aside.
- In a large skillet combine the butter, brown sugar, cinnamon and salt over medium heat. Stir until mixture is combined and slightly bubbling. Add in the carrots and stir to coat, cooking an additional 2 to 3 minutes.
- Serve warm and enjoy!
Nutrition
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This is a sponsored conversation written by me on behalf of Libby’s Fruits & Vegetables. The opinions and text are all mine.
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I added a splash of orange juice to them and everyone loved it. Now they want them with Thanksgiving dinner. Thanks for the recipe.
Great idea! Thanks for sharing Jules!
I followed the recipe exactly. I know that canned carrots are soft so I did not over handle them. I would say 90% stayed as circles/discs. I have started with baby carrots (don’t be fooled by the name, they are just pared down old, tough , big carrots and boiled for as much as an hour without them getting soft enough for my fork to go into them. The candying process took much more fat and butter as they were higher in the pan. I stumbled on this recipe and it is a new staple in my side dishes. I do account for the fact it uses brown sugar and don’t serve it every week. Candied , in its name, screams treat.
Thanks for your comment Joe! I’m so glad you enjoyed the recipe. 🙂
Do you think this would work with shredded carrots?
The thing about the canned carrots is that they are already cooked soft. If you want to cook the shredded carrots first to soften them, then I think this would work.
I did the recipe with the shredded without pre cooking them and it turned out really good. I also used swerve brown sugar.
So great to hear Leah! Glad it worked out!
I used oriental 5 spice in place of cinnamon and this was really good. Thank you.
Ohhh! Sounds awesome! Thanks for the tip!
canned carrots? Ewwwww. Use fresh.
You can definitely use fresh carrots, but you’ll want to steam them or roast them first. Canned are great in a pinch!
Why so rude? Some people prefer canned or only have access to canned. Plus, fresh will obviously take longer so it’s not really five minutes then is it?
That was my problem, I could never make fresh carrots get cooked. I bought canned carrots with basically no idea on how to use them and am so glad I discovered this.
Sounds good and I’m about to try this. Anyone tried tossing in a few pecan halves at the end?
I hate canned carrots and I used cubed carrots this made them taste delicious
The tastiest and easiest I’ve ever tried from a can. Delicious and fast!
So glad you enjoyed them!
We received a gift of kitchen overflow from some friends who moved. Included were many cans of carrots, which I have never tried before. Not wanting to be wasteful, and also showing my gratitude for a gift, I used them in this recipe and they were quite tasty! Thank you.
So glad you enjoyed it!
I have always made this carrot reecipe for years. I just can’t stand the taste of canned carrots or potatoes. I use fresh carrots. It takes only minutes to boil them. I have never used cinnamon. But next time I make the brown sugar carrots I am adding cinnamon I am sure that spice adds an extra flavor to an already tasty dish