Easy Brandy Glazed Carrots

These Easy Brandy Glazed Carrots are so sweet & delicious, everyone will love them! Simple enough for a weeknight side, fancy enough for your holiday table!

I have to admit, I don’t make carrots as a side dish often enough at all.  Until recently, I just haven’t found a method that I really enjoy the taste of enough to make them.

However, that has changed for good!

I am in love with these Brandy Glazed Carrots!  They are absolutely delicious, and are a cinch to prepare.  Best of all – my 4 year old even gobbles them down. His thoughts on them?  ‘They taste like honey!’ He is so right too.

These sweet little gems are just so yummy, I can’t get enough of them.  Simple enough for a quick weeknight side dish & fancy enough to serve on your holiday table!

Here’s what you need (minus the water):

Pour enough water into the bottom of a saucepan or deep skillet to cover the bottom by 1/2″.  Bring the water to a boil; add 2 pounds of carrots.  Cover the pan, & cook on medium/high heat for 5-9 minutes or until carrots are tender.

Remove the carrots from the heat & drain.  Set aside.

The the same pan, add 1 stick of butter & 1/2 cup of honey. Cook on medium heat, stirring, until the butter is melted.

Pour in 1/4 cup of brandy.  You can buy small bottles for about $2, no need to buy a bunch.

Bring to a boil.

Continue to cook, stirring often, until the mixture has turned amber and reduced by half.

Stir in the carrots & chopped parsley.

Cook on medium heat for 2-3 minutes, stirring often.  Remove from the heat.

Let cool a couple of minutes, then serve.

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Brandy Glazed Carrots

Cook Time 15 minutes minutes

Ingredients

• 2 pounds baby carrots
• 1 stick of butter
• 1/2 cup honey
• 1/4 cup brandy
• 1/2 cup chopped parsley
• water

Instructions

• In a deep skillet, add enough water to cover 1/2" of the bottom. Bring to a boil. Add the carrots, cover - and cook on medium/high heat for 5-9 minutes or until carrots are tender. Drain the carrots & set aside.
• Add the butter & honey to the same pan you used. Cook on medium/high heat, stirring, until butter is melted. Pour in the brandy. Cook, stirring occasionally, until the mixture has turned amber in color and is reduced by half.
• Stir the cooked carrots & chopped parsley into the pan. Cook on medium/low heat for 2-3 minutes. Remove from the heat, let cook for a couple minutes before serving.