Monday, December 5, 2011

Glazed Carrots

These are great glazed carrots. I should note that the measurements listed below are just guidelines. Honestly, I eyeball the salt, brown sugar, honey/agave nectar, and lemon juice.

Glazed Carrots

© 2011 Jamie V.

1 ½ - 2 pounds baby carrots
1 ½ teaspoon salt
3-4 tablespoons butter
2-4 tablespoons honey (or agave nectar)
4 tablespoons packed brown sugar
1 tablespoon lemon juice
pepper and/or parsley (optional)


  1. Rinse carrots in cold water and put in medium saucepan. Cover with water, add salt. Bring to boil.
  2. Reduce heat to medium-low, cover, continue cooking approximately 15 minutes (until tender). Drain and set aside.
  3. In saute pan, melt butter over medium-low heat. Add honey and brown sugar. Cook, stirring, until sugar is dissolved.
  4. Add lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed.
  5. Top with pepper and/or parsley (optional).

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