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 on a Tuesday night with 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.