Cream Soda Glazed Carrots

I’m surprised that it’s taken me this long to share a carrot recipe with you all. First because this particular recipe is so good and secondly because I am a carrot junkie, we have carrots at least twice a week and I almost always order carrots as a side dish no matter what restaurant we go to. I love them and even if you don’t, or don’t know that you do, you will once you try them with this glaze.

Cream soda was on sale recently and because I love it I bought four 2 liters. As much as I would love to just drink a liter a day I am not really a soda drinker so I thought instead of just letting it sit there I should open one and cook with it. This is the first cream soda creation I came up with.

A side note: I remember the first time I ever had cream soda. When I was little, probably about 4 or 5, we lived in a home that my father built a living room addition onto. To get into the living room there were a few steps down from the old living room which they then used as a dining room. Well, my Mom would play games with us all the time. She would sit on the steps while my older brother, younger sister and I (the youngest three were not yet born) would play the games she created for us. For some reason I have never forgotten this particular day, we had just finished a guessing game in which my Mom put random little objects into a bag and had us feel the item without seeing it to guess what it was. There was always a treat once the game was over and when my Mom came back into the room with that days treat it was cream soda. I remember her bringing the bottle in and us just being so happy that we got to have soda. I loved it and have ever since. Strange what memories stick, isn’t it?

You can use ginger ale, sprite or the cream soda. I prefer the cream soda because it’s vanilla and I do love vanilla.


Cream Soda Glazed Carrots

2 lbs. baby carrots
4 tablespoons unsalted butter
½ tablespoon kosher salt
2 cups cream soda
2 tablespoons unsalted butter, reserved

In a 12-inch sauté pan over medium heat, combine the carrots, butter, salt and cream soda. Cover and bring to a simmer.

Once simmering, stir, and reduce the heat to low. Cover again and cook for 20 minutes or until a fork easily pierces a carrot.

Remove the lid, stir, and increase the heat to high. Cook, stirring occasionally, until the cream soda is reduced to a glaze, about 5 minutes; stir in 2 more tablespoons butter until melted. Pour into a serving dish.

Serve immediately.


Everytime you lift the lid you get this whiff of fragrant vanilla, my mouth was watering the entire time I was cooking them!

As always it’s a wonderfully delicious recipe. I could have easily eaten the entire pan as my meal, and would have if not for my hungry hubby.