Comida Kraft
Recipe Box

Sweet Glazed Carrots

Sweet Glazed Carrots is rated 3.4871794871794872 out of 5 by 78.
Prep Time
20
min.
Total Time
20
min.
Servings

8 servings, 1/2 cup each

A piquant dressing, brown sugar, Worcestershire sauce and fresh parsley are all you need to turn plain ol' carrots into Sweet Glazed Carrots.

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What You Need

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Make It

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  • Cook carrots in boiling water in large saucepan 5 min. or until crisp-tender; drain. Return to saucepan.
  • Add next 3 ingredients; mix lightly. Cook on low heat 5 min. or until carrots are evenly glazed, stirring frequently.
  • Stir in parsley.

To Double

Serving a crowd? Just prepare as directed, doubling all ingredients. Makes 16 servings.

Servings

  • 8 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

This delicious, easy-to-make side is rich in vitamin A from the carrots.

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 80
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 160 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I chose this recipe because of the Catalina dressing. I chose this recipe because of the Catalina dressing. My husband doesn't care much for salad dressings or most other condiments, but he loves Catalina. I used the Light Done Right! version to cut calories, and it turned out great. We both like spicy dishes, and we liked the "sweet & sour" tanginess. There was quite a bit more sauce for the amount of carrots, so next time, I'll use more carrots, to even it out a bit.
Date published: 2006-02-01
Rated 4 out of 5 by from Brought dish to a holiday family dinner. Brought dish to a holiday family dinner. Some very good cooks attend these things. I'm happy to say the carrots passed the test! I was asked to repeat for the next holiday. I used fresh chopped parsley as a topping, however, saw your Winter issue of "Food & Family" and will also add chopped pecans for a festive touch.
Date published: 2005-01-12
Rated 1 out of 5 by from I did not enjoy this at all. I did not enjoy this at all. The glaze was too much in quanity..more like a carrot and glaze soup. The taste of the glaze was way too strong. The Catalina, which I found terrible in this recipe, drowned out the naturally good taste of carrots. Stick to just some brown sugar and leave out the Catalina.
Date published: 2006-01-29
Rated 4 out of 5 by from My husband is a critic at the table. My husband is a critic at the table. When he tasted the carrots he said "What did you do the carrots?" I thought here it comes. But his reaction was--These are great. Make these more often. I don't like carrots but enjoyed these. I will put only one tablespoon of Worsesstershire sauce next time.
Date published: 2006-05-11
Rated 4 out of 5 by from We really liked this recipe! We really liked this recipe!!! My husband LOVED it, and I can never get him to eat carrots... I used the baby carrots which I sliced in half and also added toasted slivered almonds. My only objection, I couldn't get my daughter (5 yrs) to eat them... Delicious!!!
Date published: 2010-11-09
Rated 5 out of 5 by from I cook for company every Sunday and tried this recipe for the first time for them. I cook for company every Sunday and tried this recipe for the first time for them. It was easy and I recieved many compliments for its presentation and flavor. This colorful and tasty dish will become a regular at our house. No leftovers either!
Date published: 2006-01-31
Rated 3 out of 5 by from Pretty Tasty! Pretty Tasty! Not somthing I could make all the time. The Catalina and Worcestershire sauce made it tangy. It does a have a ketchup like taste, so be careful when serving other foods so that is doesn't overpower your main dish.
Date published: 2005-11-11
Rated 5 out of 5 by from Made this at Thanksgiving and it was a huge hit with everyone even the kids! Made this at Thanksgiving and it was a huge hit with everyone even the kids!!! I like it best with baby carrots that are still crisp, but cooked. DO NOT over cook the carrots as it does not taste as good if they are mushy!!!
Date published: 2004-12-21
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