These are so sweet, tender and quick to make you’ll find yourself making them at least once a week with dinner! Ready in only 30 minutes these carrots will not only save you space in your oven on Thanksgiving Day, but they will save your sanity since all they have to do is simmer away in a 3 ingredient sauce!
If you want, substitute baby carrots for the carrot coins, and cook the same way and this simple side dish will be ready even quicker. With all of the heavy, comfort food dishes that I have been posting lately for Thanksgiving, I wanted to share something light and easy that can be made any night of the year as a quick and easy side dish. And really, when you cook your carrots in butter, sugar and homemade chicken stock, they really can’t get much better! At our early Thanksgiving, we had a leftovers of almost everything, except these carrots! Make extra because they are sure to be a hit!
You can also prepare these carrots ahead of time by slicing the carrots, and placing them in a ziplock bag with the stick of butter (still wrapped) so that on Thanksgiving day all you have to is dump them in a small pot and cook!
2 lb carrots, stems removed and sliced into coins
1 stick butter
1/2 cup brown sugar
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 cup chicken stock
1/4 cup spiced rum, optional
In a large pot over medium-high heat, melt butter until shimmering. Add carrots and season with brown sugar, salt, pepper and garlic powder.
Cook for 5-10 minutes, until the carrots start to soften.
If using, carefully pour in spiced rum, and let cook for 2 minutes. If not, skip this step.
Reduce heat to medium, and add chicken stock.
Let simmer for 20-25 minutes, until carrots are fork tender, and the liquid has reduced.
Remove from heat and serve right away.
If you’re looking for the free printable version of this recipe, click the link below for a PDF version to add to your collection.
For more Thanksgiving Recipes that you can make ahead of time and more make ahead Thanksgiving recipes, click here.