Serves 6
76 cal · 27 min
Glazed Carrots
Recipe GLPR279588139d77f1
Tender carrots coated in a light, buttery glaze. Fresh vegetables are peeled, cut into bite-sized pieces, and simmered until soft, then tossed with sugar and butter to create a glossy, delicious side dish that pairs well with any main course.
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Ingredients
2 tablespoons butter or margarine
1 1/2 pounds carrots, peeled and cut into 1-inch pieces
1 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sugar
Directions
Wash your hands thoroughly with soap and water. Rinse the carrots under cold running water and pat dry.
Peel the carrots using a vegetable peeler or small knife, removing the outer skin completely.
Cut each carrot in half lengthwise, then cut the halves crosswise into 1-inch pieces.
Melt the butter in a heavy-bottomed saucepan over low heat, stirring occasionally to ensure even melting.
Add the prepared carrot pieces to the melted butter.
Stir the carrots gently to coat them evenly with the butter.
Pour in the water and sprinkle the salt and black pepper over the carrots, stirring to distribute the seasonings.
Cover the saucepan with a lid and reduce heat to low. Simmer for approximately 15 minutes, until the carrots are fork-tender.
Remove the lid and carefully drain off the cooking water, leaving the carrots in the pan.
Sprinkle the sugar evenly over the warm carrots.
Cover the saucepan again with the lid.
Holding the saucepan handle firmly with an oven mitt or towel, shake the pan back and forth on the burner for about 1 minute, allowing the sugar to melt and coat the carrots.
Cook uncovered for 1 additional minute, until the carrots are glossy and lightly coated with glaze. The glaze should be light and shiny, not browned. Transfer to a serving dish and serve warm.
