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brown sugar and date glazed carrots

(2 ratings)
mellymel74 avatar
Blue Ribbon Recipe by
Melissa Baldan
@mellymel74
San Diego, CA

Dates are nature's candy, don't you know? Sweet organic carrots and dates lend a lot of flavor to the molasses and brown sugar. Hit up your local farmers market for some heirloom organic carrots!

Blue Ribbon Recipe

Pick up fresh carrots at your local farmer's market for these delicious brown sugar and date-glazed carrots. Full of flavor, they're the perfect combination of sweet and savory. We loved the date sauce the carrots are sauteed in. Along with brown sugar and molasses, it caramelizes and creates a sweet and earthy flavor. The green tops of the carrots are sauteed in some oil and become crisp. When sprinkled over the carrots, they add some texture to the side dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For brown sugar and date glazed carrots

  • 1 lb
    carrots with greens/tops
  • 1/2 c
    coarsely chopped carrot greens (top of carrots)
  • 4
    whole dates, pitted
  • 2 Tbsp
    olive oil
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 2 Tbsp
    packed brown sugar
  • 1 Tbsp
    molasses
  • 1/2 c
    grapeseed oil
  • 1 Tbsp
    unsalted butter
  • 2 tsp
    fresh rosemary

How To Make brown sugar and date glazed carrots

  • Peel and half carrots lengthwise.
    1
    Peel and half carrots lengthwise.
  • Coarsely chop the tops (greens) of the carrots.
    2
    Coarsely chop the tops (greens) of the carrots.
  • Chop the dates.
    3
    Chop the dates.
  • Cook carrots seasoned with salt and pepper.
    4
    Heat olive oil in a large skillet over medium heat. Add carrots, salt, and pepper. Toss to coat. Cook for about 3 minutes.
  • Add in the brown sugar, molasses, and dates.
    5
    Add in the brown sugar, molasses, and dates. Toss to coat. Cook for about 6-9 minutes or until carrots are tender. If needed, add water to prevent the sugar from burning.
  • Crisp the carrot tops.
    6
    Meanwhile, In another skillet, heat the grapeseed oil over medium-high heat. Add the carrot tops and cook until crisp; about 2 minutes.
  • Drain the fried carrot tops.
    7
    Remove from oil and set on a paper towel.
  • Add butter and rosemary to the skillet.
    8
    In the skillet with the sugar carrots, add butter and rosemary.
  • Cook until the butter melts.
    9
    Cook until butter melts. Transfer to serving dish and sprinkle with the cooked carrot tops.
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