Who doesn’t love baby carrots? These copycat Cracker Barrel Baby Carrots are seriously just about the best-tasting carrots on the planet. They’re sweet, not mushy, and so good with so many dishes. An easy side dish to make, these carrots are a must-try no matter if you love Cracker Barrel restaurant or not!
I love the simple, homey, and oh-so-satisfying dishes that have made Cracker Barrel Restaurant famous. But I don’t have a nearby restaurant to go to, so I’ve had to create my own recipes. These copycat Cracker Barrel Baby Carrots taste just like the original, and maybe even a bit better because they’re made with love.
This is such a simple recipe, and it’s a great side dish for their famous Chicken and Dumplins, or anytime you need a tasty side dish.
Made with baby carrots and just a few other ingredients, there’s nothing like these baby carrots!
What You’ll Love About Cracker Barrel Baby Carrots
- There are literally 5 ingredients in this easy recipe, and it’s so simple to make!
- The recipe makes enough for about 8 people, but the leftovers heat up perfectly. It’s a great pick for meal prepping!
- A sweet twist that makes veggies a favorite with both kids and adults.
Ingredients
- Baby carrots
- Salt
- Butter
- Brown sugar
- Fresh parsley or dill – Optional, for garnish.
How to Make Cracker Barrel Baby Carrots
- Boil the baby carrots in salted water that just covers the top of the carrots until they just start to soften, about 7 minutes. Drain all but about 2 cups of water.
- Add the butter and brown sugar to the baby carrots and mix well with the remaining water.
- Put a lid on the pot and turn the heat back up to low until the carrots are simmering. Simmer for another 5-6 minutes or until just soft but not mushy.
- Drain, top with chopped dill or parsley, and serve!
Heather’s Tried-and-True Tips
- For an extra flavor kick, add a pinch of cinnamon or nutmeg to the brown sugar and butter mixture.
- Get extra cheffy by removing the carrots from the butter and sugar liquid, then simmer the liquid until it reduces to a few tablespoons and concentrates in flavor. Spoon this over the carrots before serving.
- Fresh herbs can add a nice color contrast and fresh flavor, but they’re completely optional.
Recommended
Make It A Meal
Cracker Barrel Baby Carrots pair beautifully with a variety of dishes. For a hearty meal, serve alongside a roasted chicken or grilled steak. They also make a delightful companion to Thanksgiving turkey, adding a touch of sweetness to your holiday spread. For a vegetarian feast, pair them with a quinoa pilaf or a creamy risotto. For a traditional Cracker Barrel meal, serve them with an entree of Cracker Barrel Chicken and Dumplins.
Storage
To store leftovers, allow the carrots to cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat them in the microwave or on the stovetop with a splash of water to prevent drying out. While this dish is best enjoyed fresh, you can freeze it if necessary. Freeze in a sealed container for up to a month. Thaw overnight in the refrigerator and reheat gently to maintain the best texture and flavor.
Copycat Cracker Barrel Baby Carrots
Ingredients
- 2 pounds baby carrots
- 1 teaspoon salt
- 2 tablespoons salted butter
- 1 tablespoon brown sugar or to taste
- 2 tablespoons chopped dill or parsley or both
Instructions
- Boil the baby carrots in salted water that just covers the top of the carrots until they just start to soften, about 7 minutes. Drain all but about 2 cups of water.
- Add the butter and brown sugar to the baby carrots and mix well with the remaining water.
- Put a lid on the pot and turn the heat back up to low until the carrots are simmering. Simmer for another 5-6 minutes or until just soft but not mushy.
- Drain, top with chopped dill or parsley, and serve!
Notes
Heather’s Tips
- For an extra flavor kick, add a pinch of cinnamon or nutmeg to the brown sugar and butter mixture.
- Get extra cheffy by removing the carrots from the butter and sugar liquid, then simmer the liquid until it reduces to a few tablespoons and concentrates in flavor. Spoon this over the carrots before serving.
- Fresh herbs can add a nice color contrast and fresh flavor, but they’re completely optional.
Such an easy recipe and they taste amazing! Paired it with roast pork and it was abolutely perfect, even the picky little ones enjoyed them. Thanks a lot!
You say to boil the carrots, then drain “2/3” of the water. How much water was I supposed to start with? A quart? A gallon? That seems like a pretty important detail left out.
Great point! I reworded it a bit to make it more clear. Drain off all but about 2 cups of water before cooking them the rest of the way through with the butter and sugar. Hope that helps! ~Jenn