Rosemary Glazed Carrots

There is nothing too fancy to write here except that these are yummy and a quick and easy side dish to prepare.  It goes well with simple, elegant dinners…such as the Grilled Steak and Arugula Salad.

Rosemary Glazed Carrots


  • 1 Cup of baby carrots
  • 4 Tbls salted butter 
  • 3 Tbls brown sugar
  • 1/4 tsp dried rosemary or 1 tsp fresh rosemary


  • Melt 2 Tbls of the butter in a non-stick skillet over medium heat.  Rinse your carrots while butter is melting.  Once melted, add carrots and put the lid on the skillet.  Let carrots soften in the butter for about 3-5 minutes, stirring once during that time. 
  • Uncover carrots, add the other two tablespoons butter, rosemary and brown sugar.  Stir together around carrots.  Cover and cook for another few minutes.  The brown sugar and butter will start to bubble up (see picture) and that is when you know that your glaze is setting up.  Pull skillet off the heat and cover until ready to serve.

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