Glazed Carrots

Glazed Carrots
Quentin Bacon
Serves 6
preparation
10
minutes
cooking
30
minutes

Ingredients

4
large carrots, peeled and cut into 2-inch sticks
1 1/2
tablespoons
unsalted butter, cut into pieces
1
teaspoon
sugar
kosher salt

Directions

  1. Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and ¼ teaspoon salt. Add enough cold water to come halfway up the sides of the carrots.
  2. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)
James Peterson
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 56 %
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 10 mg
  • Sodium 110 mg
  • Carbohydrate 5 g
  • Fiber 1 g
  • Sugar 3 g
  • Protein 0 g
What does this mean? See Nutrition 101.