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.
These Glazed Carrots are quick and easy to make. They are perfect whether it’s for Tuesday night pork chops or a gigantic Thanksgiving meal. You can cut them into pieces or shapes, or leave them whole like I did for this recipe. This is how I make a one pound batch:
- 1 Pound Carrots, Peeled
- 1 Cup White Wine (can substitute water or chicken broth)
- 4 Tablespoons Butter
- 2 Tablespoons Sugar (can substitute brown sugar)
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Chopped Parsley for garnish
-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.