Ingredients
- Carrots, peeled and sliced (about 1/4 inch thick): 1 pound
- Butter: 2 tablespoons
- Brown sugar: 1/4 cup
- Water: 1/4 cup
- Salt: 1/4 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Fresh parsley, chopped (for garnish): 1 tablespoon (optional)
Instructions
- Step 1: In a large skillet, melt the butter over medium heat.
- Step 2: Add the sliced carrots to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.
- Step 3: Add the brown sugar, water, salt, and cinnamon to the skillet. Stir to combine and ensure the brown sugar dissolves.
- Step 4: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
- Step 5: Remove from heat and garnish with chopped fresh parsley, if desired. Serve immediately.
Notes
- Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the carrots in a skillet over medium-low heat with a splash of water to loosen the glaze, stirring occasionally.
- These glazed carrots pair beautifully with roasted chicken or pork, adding a touch of sweetness to savory dishes.
- Don't overcrowd the skillet; cooking the carrots in a single layer ensures even caramelization and prevents them from steaming instead of glazing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American