Ingredients
- Carrots, peeled and sliced: 1 pound
- Butter: 2 tablespoons
- Brown sugar: 2 tablespoons
- Honey: 1 tablespoon
- Water: 1/4 cup
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
- Fresh Parsley, chopped: 1 tablespoon (for garnish)
Instructions
- Step 1: Melt butter in a large skillet over medium heat.
- Step 2: Add carrots, brown sugar, honey, water, salt, and pepper to the skillet. Stir to combine.
- Step 3: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until carrots are tender-crisp, stirring occasionally.
- Step 4: Remove the lid and increase the heat to medium-high. Cook for another 5-10 minutes, or until the sauce has thickened and glazed the carrots, stirring frequently to prevent burning.
- Step 5: Transfer the glazed carrots to a serving dish.
- Step 6: Garnish with fresh parsley and serve immediately.
Notes
- Refrigerate leftover glazed carrots in an airtight container for up to 3 days.
- To reheat, gently warm the carrots in a skillet over low heat, adding a splash of water if the glaze has become too thick.
- These sweet carrots make a delightful side dish with roasted chicken, pork, or even a hearty vegetarian lentil loaf.
- For a richer flavor, use salted butter and omit the salt in the recipe, tasting and adjusting sweetness at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American