Sweet and Sour Glazed Carrots

SERVES: 6

COOK TIME: 15 Min

Still looking for that last-minute side dish to serve with dinner? Try these Sweet and Sour Glazed Carrots! You'll find that these tender, buttered carrots are some of the best you've ever had!

What You'll Need

1 pound fresh babycut carrots
1/4 cup sugar
2 tablespoons white vinegar
1/4 cup (1/2 stick) butter
2 tablespoons water
1 teaspoon cornstarch
1/4 cup dried cranberries (craisins)

What to Do

In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.
In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.
In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots and cranberries to mixture and heat 5 minutes, or until heated through.

Notes

Looking for some other tasty ways to cook carrots? Check out our collection of easy carrot recipes!

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 137
Calories from Fat 71
Total Fat 7.9g 12 %
Saturated Fat 4.9g 25 %
Trans Fat 0.3g 0 %
Protein 0.6g 1 %

Amount Per Serving % Daily Value *
Cholesterol 20mg 7 %
Sodium 251mg 10 %
Total Carbohydrates 17g 6 %
Dietary Fiber 1.4g 6 %
Sugars 13g 0 %

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farmerzdtr

Nov 04, 2014

My ex-husband used to make brandied carrots and of course, he never wrote down the recipe. I wonder if I could substitute brandy for the white vinegar??

Test Kitchen Team

Nov 05, 2014

Hello! - Yes, you can substitute brandy for the white vinegar. Enjoy :)

Member 5422470

May 13, 2013

these were perfect. i use fresh baby carrots instead of canned. i make them for every holiday which rocks because you make the day before and they reheat great in the microwave. what a help for a busy cook on holidays!

jamiesway 5794490

May 02, 2012

These were good. Next time I won't put quite as much white vinegar in it. I also thought they were better left over, after refrigeration. (I used the canned carrots.)

Member 5422470

Mar 03, 2012

these were awesome. i used 1 16 oz. bag of fresh baby carrots which i julienned and steamed in the microwave first, then followed directions and they do taste better eaten the next day reheated in the microwave.

Member 5422470

Oct 06, 2011

if i wanted to use fresh carrots instead, how much should i use?