Brown Sugar Glazed Carrots
Tender carrot coins simmered in water, then coated in a glossy butter and brown sugar glaze.
Equipment
- large skillet with lid
- Wooden spoon
- vegetable peeler
Ingredients
Main Ingredients
- 1 lb carrots peeled and sliced into 1/4 inch rounds
- 2 tbsp unsalted butter
- 1 tbsp brown sugar packed
- ¼ cup water
- ¼ tsp salt
- ¼ tsp ground cinnamon
Instructions
Cooking
- Slice. Peel the carrots and cut them into rounds about 1/4 inch thick.
- Simmer. Cook the carrots with the water in a covered skillet over medium heat for 8 to 10 minutes, until just tender.
- Drain. Pour off the water and return the skillet to the heat.
- Glaze. Add the butter, brown sugar, salt, and cinnamon, then stir for 2 to 3 minutes until the sugar dissolves into a syrup.
- Finish. Cook uncovered for 1 more minute, stirring often, until the glaze is thick and glossy, then serve warm.
Notes
Substitutions: Use maple syrup instead of brown sugar, or olive oil instead of butter for a dairy free version.
Tips: Keep the heat at medium after the sugar goes in so the glaze does not scorch.
Storage: Refrigerate in an airtight container for up to four days and reheat in a skillet with a splash of water.
Nutrition is calculated for four servings.