Freeze Ahead Golden Glazed Carrots
Discover the ultimate make-ahead side dish with these Freeze Ahead Golden Glazed Carrots, a perfect balance of sweet and savory flavors. Tender carrot pieces are lightly blanched and then coated in a luscious glaze made from melted butter, brown sugar, and honey, with a hint of salt and pepper for depth. This recipe not only highlights gorgeous golden hues but also offers the convenience of prepping in advance—freeze them for up to three months and reheat effortlessly for any occasion. Whether it’s Thanksgiving dinner or a quick weeknight meal, these vibrant carrots, optionally garnished with fresh parsley, add a touch of elegance and warmth to your table. Perfect for meal planners and busy cooks, this easy side dish delivers both flavor and flexibility.
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Recipe Information
Ingredients
- 2 pounds carrots
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the carrots and cut them into even-sized pieces, about 2-3 inches long. If the carrot pieces are thick, slice them in half lengthwise.
Bring a large pot of water to a boil. Add the carrots and cook for 5-7 minutes, until just tender but still firm (fork-tender). Drain and set aside.
In a large skillet or saucepan over medium heat, melt the butter.
Stir in the brown sugar, honey, salt, and black pepper. Cook for 1-2 minutes until the sugar is dissolved and the mixture becomes syrupy.
Add the water and stir well. Bring the mixture to a low simmer and cook for 2-3 minutes to allow the flavors to meld together.
Add the cooked carrots to the skillet and toss to coat them thoroughly in the glaze.
Reduce the heat to low, cover, and cook for an additional 5-7 minutes, occasionally stirring, until the carrots are tender and the glaze thickens slightly.
Remove from heat and let the carrots cool completely if freezing. To freeze, portion the glazed carrots into airtight, freezer-safe containers or bags. Label with the date and freeze for up to 3 months.
To reheat, thaw the carrots overnight in the refrigerator. Warm in a skillet over medium heat with a splash of water to loosen the glaze, stirring gently until heated through.
Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 10.3 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
