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Glazed Carrots

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Glazed Carrots
  • Prep 15 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
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Get your glaze on! Better watch out, steak and chicken, these simple pan-glazed carrots might just throw you off your game.
Updated Sep 26, 2017

Ingredients

  • 2 tablespoons butter
  • 1 lb carrots, peeled and cut into 3/4-inch chunks
  • 1/2 teaspoon salt
  • 3/4 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 tablespoon sugar
  • 1 to 2 tablespoons cider vinegar

Steps

  • 1
    In 12-inch skillet, melt butter over medium-high heat. Add carrots and salt; cook 4 to 5 minutes, until starting to brown.
  • 2
    Add broth and sugar; heat to a simmer. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes longer, stirring frequently, until liquid is almost gone and carrots are tender. Stir in vinegar; simmer about 1 minute or until reduced.

Tips from the Pillsbury Kitchens

  • tip 1
    Parsnips, rutabaga and beets work great in place of carrots. Just make sure these sturdier veggies are tender when pierced with a paring knife. If they’re still quite firm, continue to cook over low heat a few more minutes, until tender.
  • tip 2
    When cutting the carrots, make sure chunks are all about the same size for even cooking.

Nutrition Information

120 Calories, 6g Total Fat, 1g Protein, 14g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
570mg
24%
Potassium
370mg
10%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
13%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
380%
380%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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