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Glazed Carrots
These glazed carrots are a simple and bright side dish that pairs well with almost any main course. Fresh julienned carrots are simmered until just tender before being tossed in a sweet and savory pan sauce. The glaze combines melted butter, brown sugar, and a touch of grated orange peel for a subtle citrus lift. It is a quick stovetop recipe that brings out the natural sweetness of the root vegetables. Serve this warm alongside roasted meats or a holiday dinner spread.
Ingredients
- 1 ½ lb fresh carrots, cut into julienne strips ( page 8 )
- ⅓ cup packed brown sugar
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon grated orange peel
Instructions
- 1Bring 1 inch of water to a boil in a 2-quart saucepan. Add the julienned carrots and let the water return to a boil, then lower the heat. Simmer uncovered for 6 to 9 minutes until the carrots are crisp-tender, then drain the water and set the carrots aside.
- 2Place a 12-inch skillet over medium heat and add the brown sugar, butter, salt, and grated orange peel. Stir the mixture constantly until it begins to bubble.
- 3Add the drained carrots to the bubbling glaze in the skillet. Reduce the heat to low and cook for about 5 minutes. Stir occasionally until the carrots are fully coated and heated through.
Notes
- For honey-glazed lemon carrots, substitute 2 tablespoons of honey for the brown sugar and use grated lemon peel instead of orange peel.