Glazed Carrots with Rosemary

Glazed Carrots with Rosemary #brunchweek #carrots

These Glazed Carrots with Rosemary are slightly sweet and perfectly balanced with a touch of savory.

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.

A succulent beef roast, tender pork loin, juicy grilled chicken- all fabulous on their own- but the sides are what really make the meal. The vibrant colors of gorgeous green broccoli, crisp red & orange peppers, or bright yellow squash are a feast to the eyes and make the mouth water.

These glazed carrots with rosemary not only look good, they taste good. Plus they’re easy to make. Just grab a bag of Grimmway Farms Carrot Chips and eliminate the tedious job of chopping them. A little butter, brown sugar & rosemary and you’re half way to a tasty dish.

Yields 2-4

Glazed Carrots with Rosemary

These Glazed Carrots with Rosemary are slightly sweet and perfectly balanced with a touch of savory. A great side for all your favorite meat dishes.

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 1 lb bag of Grimmway Carrot Chips
  • 4 Tbsp butter
  • 1/2 C packed brown sugar
  • 1/2 tsp salt
  • 2 tsp fresh Rosemary + sprigs for garnish


  1. Melt 1 tablespoon butter in a large skillet over high heat. Add carrots and cook for 60-90 seconds
  2. Remove from skillet
  3. Reduce heat to medium and add remaining butter
  4. When butter is melted, stir in brown sugar
  5. Add carrots back in, stir to coat; cover and continue cooking an additional 5 min
  6. Remove lid and add salt and rosemary
  7. Continue cooking about 5 more min, until carrots are just tender and glaze has thickened slightly, about 5 min
  8. Transfer to platter and serve
  9. Garnish with Rosemary sprigs
Recipe Type: Sides


 Glazed Carrots with Rosemary for #brunhweek #glazedcarrots #rosemary



Stop by these other amazing blogs for more delicious brunch recipes!

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Sides:

Brunch Breads and Desserts:


A huge thank you to all our amazing #BrunchWeek sponsors. Please follow them on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – Facebook, Twitter, Instagram, Pinterest

OXO – Facebook, Twitter, Instagram, Pinterest

Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,

Stemilt – Facebook, Twitter, Pinterest, Blog

Baloian Farms – Facebook

Woot Froot – Facebook, Twitter, Pinterest

Vidalia Onion – Facebook, Twitter, Pinterest

Grimmway Farms – Facebook, Twitter, Instagram, Pinterest

Bonne Maman – Pinterest



I received product from Grimmway Farms for #Brunchweek. All opinions are 100% my own.


  1. says

    As if the carrots weren’t good enough on their own, butter and brown sugar totally make them better – on the list of things to make.

    • Rachel says

      Um, butter makes everything better, doesn’t it? LOL

  2. says

    Yummmm! I would love to have a whole plate full of these carrots

  3. says

    This was the perfect use for those carrots! We just snacked on them and gave some to the dog! Ha! I’ve got some fresh rosemary growing too, so I know what to do with it.

    • Rachel says

      Thanks! Hope you like it!

  4. says

    These look so yummy. I love carrots! Thanks for linking up at Tips and Tricks! Pinning.

  5. says

    Wow – never thought of adding rosemary. DOH. (I use bourbon in my glazed carrots – perhaps a herb would be healthier…)

    these look great!

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