Copycat Cracker Barrel Baby Carrots
Add Preferred SourceWho 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!
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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!
Ingredients
- Baby carrots – You’ll need a 2 pound bag of baby carrots.
- Salt – I cook with kosher salt, but table or sea salt is also fine.
- Butter – I use salted butter, but you could use unsalted. Just check the seasoning before serving.
- Brown sugar – Not packed, just to add a touch of sweetness.
- 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!
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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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