Glazed Carrots 20 Recipe

  • 1 pound carrots, peeled, quartered lengthwise, and cut into even sticks
  • 1/2 cup water or chicken or beef stock
  • 2 tablespoons butter
  • 1 1/2 tablespoons brown sugar
Place all of the ingredients in a sauté pan that has a lid and is wide enough to hold the carrots in a single layer. Simmer, covered, over medium heat until the carrots are tender and most of the liquid has been absorbed; 15 to 20 minutes. Cook until a syrupy glaze forms on the bottom of the pan. Roll the carrots around in the pan until they are well coated, then turn them into a dish and garnish with chopped fresh mint or parsley (optional).
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