Orange Goodness: Glazed Carrots

| May 14, 2006 | 0 Comments

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.)

Glazed carrots
serves 4
1 lb baby carrots, rinsed
2 tbsp butter
1/3 cup light brown sugar
water

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.

Stir carrots into mixture to coat well and remove from heat. Cover and let sit for a few minutes before serving.

Category: vegetables

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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