Glazed Carrots
Servings: 4 servings
Calories: 246cal
Equipment
Ingredients
- 2 lbs carrots peeled and sliced diagonally to 1⁄4”-1⁄2” thickness
- ½ cup water
- salt and pepper to taste
- 4 Tablespoons unsalted butter
- ¼ cup light brown sugar packed
- finely chopped parsley optional as garnish
Instructions
- Place carrots and water into a large skillet and heat over medium high until water comes to a boil. Sprinkle with salt and pepper. Reduce heat and simmer, stirring often, until water has evaporated completely and the carrots are beginning to soften.2 lbs carrots, 1/2 cup water, salt and pepper
- Add butter and brown sugar, stirring and cooking until the brown sugar dissolves into the butter.4 Tablespoons unsalted butter, 1/4 cup light brown sugar
- Cook approximately 5 minutes longer - the carrots should be fork tender and evenly coated in the sauce. The sauce will have reduced to a thick glaze.
- Remove from heat. Season to taste with additional salt and pepper. Garnish with finely chopped parsley.finely chopped parsley
Video
Notes
- I used about 1⁄2 teaspoon black pepper and 1⁄2 teaspoon salt while cooking the carrots and then garnished with another sprinkle of each. Be careful not to add too much salt, particularly if you use salted butter instead of the unsalted butter.
- We like our carrots tender crisp. If you wish to make very soft carrots, add more water to the skillet while simmering and cook until desired softness is achieved. Drain any excess water before adding butter and brown sugar to make the glaze.
Nutrition
Serving: 1serving | Calories: 246cal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 163mg | Potassium: 747mg | Fiber: 6g | Sugar: 24g | Vitamin A: 38238IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 1mg
