Glazed Carrots
These sweet and buttery glazed carrots are what Sunday dinner is all about. They're tender, shiny, and just a little bit fancy without any fuss. Kids and grown folks alike will be reaching for seconds.
Cooking tutorial
Ingredients
- 2 lbs carrots, peeled and cut into 2-inch pieces (or baby carrots)
- 4 tbsp butter (half a stick)
- 1/3 cup brown sugar, packed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tbsp fresh lemon juice (optional, but it's nice)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Put your carrots in a large skillet with the water and add a pinch of the salt. Bring to a boil over medium-high heat, then cover and let them cook for about 8 to 10 minutes until they're just tender when you poke them with a fork.
- 2
Drain off most of the water, leaving just a tablespoon or so in the pan. Turn the heat down to medium and add your butter, brown sugar, the rest of the salt, and the pepper.
- 3
Stir everything together and let it cook uncovered for about 10 to 12 minutes, stirring every few minutes, until the carrots are glazed and shiny and the sauce has thickened up real nice.
- 4
Take it off the heat and stir in that lemon juice if you're using it. Taste and add more salt if you need to, then sprinkle with parsley if you want to make it pretty.
Pro Tips
- ★Cut your carrots about the same size so they cook evenly—nobody wants some mushy and some hard.
- ★Don't walk away during that glazing part—the sugar can burn quick if you're not watching it.