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Total Time
40mins
Prep 10 mins
Cook 30 mins

From Taste of Home. I used about 40 baby carrots instead of cutting larger ones.

Ingredients Nutrition

Directions

  1. In a saucepan, cook carrots in a small amount of water until tender-crisp; drain.
  2. Remove and keep warm.
  3. In the same pan, heat brown sugar and butter until bubbly; stir in lemon peel.
  4. Return carrots to pan; cook and stir over low heat for 15 minutes or until carrots are glazed.
  5. Remove from heat; stir in vanilla.
Most Helpful

2 5

I wanted to try this because I add sugar to just about everything. In this case, the brown sugar was a hit - almost tasted like sweet potatoes. The miss was the vanilla. I used half of the vanilla required and it still came on strong.