Tuscan Glazed Carrots

Prep Time
Cook Time
Ready In

" This recipe is so attractive served. You need slim new carrots and be careful when you cut them that you leave 1 piece with the top on one of the cuts. The recipe is from Kraft Kitchens, Fall 12 "What's cooking" magazine If you have trouble finding the Tuscsn Italian dressing use straight Italian - It works"

Original recipe yields 4 servings


  • Serving Size: 1 (51.1 g)
  • Calories 77.5
  • Total Fat - 4.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 9.8 mg
  • Sodium - 9.9 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.8 g
  • Sugars - 4.9 g
  • Protein - 0.6 g
  • Calcium - 26.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0 mg

Step 1

Scrap the carrots clean, cut the tops off the carrots leaving 1/2" stem at the top of each.

Step 2

Diagonally cut the carrots in half, top to bottom. Leave 1/2 inch top on one of the cut pieces

Step 3

Place the carrots in boiling water for 3-5 minutes or until crisp-tender

Step 4

Meanwhile cook the dressing with the brown sugar over low heat until the sugar has melted, stirring constantly

Step 5

Drain the carrots, pour the dressing over and continue cooking 2-3 minutes over low heat until the carrots are evenly coated with the dressing Serve and enjoy

Tips & Variations

No special items needed.



I wasn't sure if I would ever make this recipe that I tagged for Billboard recipe tag game, I searched for the longest time and could not find Kraft Extra Virgin Oil Tuscan Italian Dressing I finally gave up my search and used a different brand of Italian dressing combined with a tablespoon of olive oil, I used packaged baby carrots, it all came together well for a lovely carrot side dish, thanks Bergy for you recipe

review by:
(29 Sep 2012)


Oh yum, these were so delectable. One we will be making regularly here.

review by:
(8 Sep 2012)