My Glazed Carrots recipe is definitely a throwback to my childhood. Ever since I was a kid I’ve loved the way my Mom and Dad made carrots. Buttery and sweet, their carrots always had a bright beautiful color and they were always the perfect side item. My Glazed Carrots recipe is quick and easy to make. They are perfect whether it’s on a Tuesday night with pork chops or a gigantic Thanksgiving meal. You can cut the carrots into pieces or shapes, or leave them whole as I did for this recipe.

Here’s my Glazed Carrots recipe:

INGREDIENTS:

• 1 Pound Carrots, Peeled
• 1 Cup White Wine (can substitute water, orange juice or chicken broth)
• 4 Tablespoons Butter
• 2 Tablespoons Brown Sugar (can substitute granulated sugar or honey)
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• ¼ Cup Chopped Parsley for garnish

PROCESS:

-Peel and rinse the carrots, chop or leave whole, cooks choice

-Place all the ingredients in a large, heavy bottom skillet, cover

-Over high heat, bring to a boil, reduce to medium-high heat and cook for 5 minutes

-Remove cover and cook until most of the liquid has reduced

-Test for doneness, I like mine al dente, but if you like them a little mushy, you may have to add more liquid to keep cooking.

-Remove from skillet and garnish with chopped fresh parsley.

Thanks for visiting my Food Blog, I hope you enjoy my Glazed Carrots recipe, please come back again soon! Cheers, Steven