Orange Goodness: Glazed Carrots

Posted on May 14, 2006

I’ve been on a quest for several years to create the perfect sweet and buttery baby carrot. It’s been a long, hard road with a lot of failed attempts. Finally tonight I arrived at my perfect answer.

They were sweet, but not too sweet. And they were buttery, but not too buttery or greasy.

(Sorry for the lackluster picture, it’s been a long day.)

In a medium saucepan, steam carrots until fork tender. It should take about 10-15 minutes. Bear in mind that they are better when they are still a little firm.

Remove the carrots from the pan. Reserve 1/2 cup of the carrot water and drain the rest.

Put the water back into the pan and put it on the burner at medium heat. Stir in the butter and sugar.

Heat mixture to boiling and stir constantly for 5-7 minutes until mixture slightly thickens.

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