Go Back
–+ servings
Caramelized Baby Carrots – vegetarian recipe
Stav Kogan

Caramelized Baby Carrots

Transform humble carrots into a tender, sweet, and savory delight with this easy and budget-friendly recipe. A brown sugar and vegan margarine glaze creates an irresistible side dish that's guaranteed to be a hit.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 103
Ingredients Method Nutrition

Ingredients
  

  • 4 cups (550 g / 19.4 oz) baby carrots
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh lemon juice
  • 2 tablespoons (28 g / 0.99 oz) vegan margarine
  • 1 tablespoon (15 g / 0.53 oz) packed brown sugar
  • ¼ teaspoon (1.5 g / 0.05 oz) sea salt, or to taste
  • Ensure carrots are thoroughly dry after draining to help the glaze adhere better and prevent it from becoming watery.
  • For a deeper flavor, allow the glaze to bubble and reduce for an extra minute or two until it's syrupy and deeply amber-colored.
  • Use a wide skillet or pan for the final glazing step. This gives the carrots more surface area to caramelize evenly instead of just steaming.

Method
 

  1. Place carrots in a saucepan and cover with water.
  2. Bring to a boil, then reduce heat and simmer until just fork-tender, about 8–10 minutes. Be careful not to overcook them.
  3. Drain the carrots thoroughly and return them to the warm saucepan.
  4. Drizzle with the lemon juice and toss gently to coat.
  5. Add the vegan margarine, brown sugar, and sea salt to the saucepan with the carrots.
  6. Heat over medium heat, stirring frequently, until the margarine and sugar melt together to form a glaze that coats the carrots, about 5 minutes.
  7. Finish with a sprinkle of fresh chopped parsley or thyme just before serving to add a pop of color and fresh, herbaceous flavor.

Nutrition

Calories: 103kcalCarbohydrates: 12gProtein: 1gFat: 5g

Tried this recipe?

Let us know how it was!