Drain the carrots and set aside. In a medium bowl, combine the butter, miso paste, brown sugar, and lemon juice and beat vigorously with a wooden spoon until it is fluffy like cake frosting.

Glazed baby carrots offer a way to serve veggies with a sweet kick. While carrots are key to this dish, the type of sugar used in your glaze is also important.

Once cooled, chop into smaller pieces. Heat a skillet over medium heat and add butter, brown sugar, rosemary, and drained carrots. Add 1/4 cup of water to the carrots. Cover and simmer for 8 minutes.

When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover and continue cooking for 5 minutes. Remove lid and add salt & pepper.

For the most flavorful batch of roasted carrots, consider adding in this extra rich ingredient to the mix to make the side ...

But the irresistible glaze made up of butter, brown sugar, orange zest, molasses and nutmeg that tops these carrots just may make even the little ones at your Thanksgiving table forget all about ...

Preheat oven to 400 degrees. Toss carrots with oil and season with Creole seasoning and arrange carrots in a single layer on a baking sheet. Combine butter, brown sugar, honey, Italian seasoning ...

Carrot recipes are always a hit at my house, if you’re looking for another great way to use up those leftover carrots, try these Brown Sugar Glazed Carrots and this Carrot Soufflé.