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:
- 1 Pound Carrots Peeled
- 1 Cup White Wine Substitutes: Orange juice, chicken broth or water
- 1/4 Cup Unsalted Butter
- 2 Tablespoons Granulated Sugar Substitutes: Brown sugar, maple syrup or honey
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Flat-Leaf Parsley Chopped
- 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 simmer 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.