Glazed Carrots
A simple technique that results in a sweet and tender side dish for almost any meal.
Servings: 6
Ingredients
- 1 ½ pounds carrots, peeled and trimmed up to 1 ½-inch long and 1/½-inch in diameter
- 2 teaspoons unsalted butter
- 1 teaspoon granulated sugar
- 1 sprig fresh thyme or rosemary
- ¼ teaspoon whole black peppercorns
- kosher salt to taste
- 2 teaspoons chopped fresh flat-leaf parsley or chives
Instructions
- Place the trimmed carrots in a loose layer in a large saucepan. Add enough cold water to just cover the vegetables. Add the butter, sugar, thyme, peppercorns and a pinch of salt. Bring the water to a boil, then adjust the heat to simmer gently for 10-15 minutes. As the liquid reduces, the carrots should finish cooking until tender. If the carrots are tender before the liquid reduces, remove the carrots and reduce the liquid until there is about 2 tablespoons of glaze. Then return the vegetables to the glaze. Season with salt and roll them in the glaze to coat. Add the parsley and serve. Enjoy!
Notes
You can change the herbs or seasoning according to your taste.
The carrots can be made a couple of hours in advance and held at room temperature before reheating and serving.
Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 79mg | Potassium: 367mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18998IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 0.4mg
