Glazed Baby Carrots are a Shabbos staple in our home. You simply sprinkle the frozen carrots with sweet seasonings and let them cook on the hotplate an hour or so before the meal. This easy and delicious side dish is also perfect for Passover with no need for special substitutions. Choose from a variety of sweet ingredients and spices, according to taste and availability.
Glazed Baby Carrots
Yield: 8 servings
- 2 pounds frozen baby carrots
- ¼ cup packed brown sugar, honey, or apricot jam or preserves
- 1 t. cinnamon (can add or substitute ¼ t. nutmeg, ½ teaspoon ginger, or both)
- ¼ t. ground black pepper
- ¼ t. salt
- 2 T. coconut oil
- Place carrots in a medium pot or disposable aluminum pan.
- Top with one of the following: brown sugar, honey, or apricot jam or preserves.
- Sprinkle with cinnamon and/or other spices, pepper, and salt.
- Drizzle or dot the top with the coconut oil, depending on whether the oil is liquid or solid (can refrigerate at this point, covered, for several hours or overnight).
- Heat the carrots on a hotplate for up to an hour, stirring occasionally to glaze. The length of time depends on the individual hotplate—some hotplates are hotter than others—and whether the carrots are still frozen.
- Taste for seasoning, and serve as a side dish for chicken or meat.