Copycat Cracker Barrel Baby Carrots
Super easy sweet, tender baby carrots are dressed up restaurant-style in this Copycat Cracker Barrel Baby Carrots recipe!
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
Serving: 0.5cupCalories: 94kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 536mgPotassium: 362mgFiber: 4gSugar: 9gVitamin A: 20967IUVitamin C: 4mgCalcium: 51mgIron: 1mg
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.
Tried this recipe?Let us know how it was!