Paula Deen Glazed Baby Carrots

Paula Deen glazed baby carrots are an easy side dish made with baby carrots, brown sugar, butter and apple juice, ready in about 35 minutes. This stovetop Southern comfort food side fits Sunday dinner, church supper and the holiday table, with a rich, smoky-sweet glaze.

Brown the carrots in two batches, because crowding the Dutch oven steams them instead of searing them. Skip that browning and you lose the toasty, caramelized flavor that holds up against all that brown sugar.

She reduces the apple juice by half before adding the sugar, mustard and smoked paprika, which gives you a thick glaze instead of a thin syrup. The Dijon and paprika balance the sweetness, so the carrots taste rich and a little smoky without turning candy-like.

Paula Deen Glazed Baby Carrots

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

320

kcal

Browned baby carrots simmer in a buttery brown sugar glaze until fork-tender and glossy. The reduced apple juice thickens the sauce so it clings to every carrot.

Ingredients

• 1 stick Butter
  

• 1 1/2 lb peeled and trimmed baby carrots with tops
  

• 1/2 cup apple juice
  

• 3/4 cup firmly packed light brown sugar
  

• 1 teaspoon Dijon mustard
  

• 1 teaspoon salt
  

• 1/4 teaspoon smoked paprika
  

Directions

• Brown the carrots: Melt 2 tablespoons of the butter in a large Dutch oven over medium-high heat, then add half of the carrots. Cook, stirring occasionally, for about 3 minutes until lightly browned, then set them aside.
• Brown the second batch: Add 2 more tablespoons of the butter and the remaining carrots to the same pot. Brown them the same way for about 3 minutes, then remove them and set aside with the first batch.
• Reduce the apple juice: Pour in the 1/2 cup apple juice and scrape up the browned bits from the bottom with a wooden spoon. Cook over medium heat for about 6 minutes, until the liquid is reduced by half.
• Make the glaze: Stir in 3/4 cup brown sugar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/4 teaspoon smoked paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, for about 3 minutes until the sugar dissolves and the mixture is smooth.
• Simmer until tender: Add the carrots back to the pot and turn them to coat in the glaze. Bring to a low boil and cook for about 15 minutes, until the carrots are tender.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, peel them and cut into pieces about the size of a baby carrot so they cook evenly. Thicker chunks may need a few extra minutes at the end, so test one with a fork before serving.

How do I store leftover glazed carrots?

Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or apple juice to loosen the glaze.

Can I make these ahead for a holiday meal?

You can brown the carrots and make the glaze a day ahead, then store them separately. Combine them in the Dutch oven and simmer until tender just before serving so the texture stays right.

Can I use a skillet if I don't have a Dutch oven?

A large, deep skillet works fine as long as it's wide enough to brown the carrots in two batches. A cramped pan steams the carrots, so don't skip the batches.

What is the most common mistake with glazed carrots?

Skipping the reduction of the apple juice is the big one, since the glaze stays thin and slides off the carrots. Giving it the full 6 minutes gets you a glaze that actually clings.