Brown Sugar Glazed Carrots…or How to Make Good Veggies Less HealthyPosted: October 4, 2012
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.
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.
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
16 ounces baby carrots*
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
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.