Boiled carrots are not something I enjoy. Roast them or glaze them and I am amazed how they are transformed. Even Jack, who is not a fan of many veggies, devours these. Sweet and delicious, glazed carrots make a perfect side dish on just about any night. The key here is slicing the carrots thin and on a bias.
Glazed Carrots
Boiled carrots are not something I enjoy. Roast them or glaze them and I am amazed how they are transformed. Even Jack, who is not a fan of many veggies, devours these. Sweet and delicious, glazed carrots make a perfect side dish on just about any night. The key here is slicing the carrots thin and on a bias.
Nutrition
Ingredients
Method
- In a 12 inch skillet, bring carrots, salt, 1 tablespoon brown sugar, and vegetable broth to boil. Cover and reduce heat to medium. Simmer, stirring occasionally, until carrots are starting to get tender, about 3 minutes.
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is golden brown, about 3 minutes. Off heat, add lemon juice; toss to coat.
Notes
Reader Q&A:
Q: How much butter do you use in this recipe? I don’t see it listed in the ingredients. Thank you! A: Oops, should be 1 tablespoon — I will add it now. Thanks for the catch!
Brenda
Q: How much butter do you use in this recipe? I don’t see it listed in the ingredients. Thank you! A: Oops, should be 1 tablespoon — I will add it now. Thanks for the catch!
Brenda
