Saturday, April 4, 2015

Brown Sugar Glazed Carrots

These were ok, I am not in a hurry to make them again though.

1 pound of baby carrots, rinsed
1 teaspoon of salt
1/4 cup (1/2 stick) of butter
1/4 cup of light brown sugar, packed
1/4 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, to taste
1 teaspoon of dried parsley

Boil carrots in salted water until tender, about 8 minutes.
Drain well; set aside.
To the pot, add the butter, brown sugar and cinnamon.
Cook over low heat until butter has melted and sugar has incorporated.
Add carrots to the pot and toss until well glazed.
Season with salt and pepper; taste and adjust.
Add parsley and toss.
Transfer carrots to serving bowl and pour glaze all over the top.

*These are an excellent candidate for reheating, so make them ahead and simply warm them before serving. You may also use regular long carrots - just scrape, rinse and cut into bite sized pieces of slices.

Raegan Mirick's photo.

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