Brown Sugar Glazed Carrots…or How to Make Good Veggies Less Healthy


Since some idiot planted the carrots this year in the bed by the side of the garage (with the compacted soil) instead of in the garden proper, I had to get a shovel out to dig them out of the ground.

And for the record, that idiot was ME.

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Anyhow, I picked dug them, and cleaned them, and peeled them, and put most of them in nice quart-sized bags in the freezer, and I’m all set…except that I’m not wild about cooked carrots.

Everyone else is easy. All I have to do is stick some in the slow cooker with a roast and some potatoes and they’re all happy. Me, not so much.

Until today.

I found this recipe for Easy Brown Sugar Glazed Carrots on About.com and decided to give it a try.

And I’m glad I did.

Brown Sugar Glazed Carrots

Ingredients:
16 ounces baby carrots*
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients.

Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Serves 4 to 6.

*Since my carrots were obviously not babies, I used sliced carrots (done in the food processor) and boiled them for about 20 minutes.

 

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3 Comments on “Brown Sugar Glazed Carrots…or How to Make Good Veggies Less Healthy”

  1. I used to love glazed carrots until in my teens i worked at a restaurant where they made them. I saw what our prep cook did when he made them. It… affected me. I’m sure these are delicious. =)

  2. free penny press says:

    I love carrots any way you cook them. Thanks for a new recipe!

    • You’re welcome. I was pretty happy to find a cooked carrot recipe I liked.

      (And for the record, I picked the broccoli and cauliflower out of tonights veggie medley and left the carrots for the boys.)


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