Sauteed Glazed Carrots

A touch of sweetness in a wonderful buttery glaze. These carrots are fast and easy to prepare, and best of all, they’ll please even the pickiest eaters. If you want to get your kids to eat more veggies, this is a recipe that will have them loving carrots! Seriously, I make these all the time and I haven’t met a kid or adult who doesn’t love them. I honestly think the people who say they don’t like carrots have never actually tried a carrot that was properly cooked! I love the simplicity of this dish.

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Sauteed Glazed Carrots

Sauteing the carrots in a light butter and brown sugar sauce brings out their natural sweetness. Be careful not to overcook the carrots, they should be just barely tender.

Servings

Ingredients

• 2 lbs carrots, sliced diagonally
• 1/3 cup water
• 1-1/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 2 Tbsp unsalted butter
• 1 Tbsp light brown sugar
• 1 Tbsp chopped fresh flat leaf parsley or dill, optional

Servings Ingredients 2 lbs carrots, sliced diagonally 1/3 cup water 1-1/4 tsp kosher salt 1/4 tsp black pepper, freshly ground 2 Tbsp unsalted butter 1 Tbsp light brown sugar 1 Tbsp chopped fresh flat leaf parsley or dill, optional

Instructions

1. Peel and slice carrots about 1/4″ thick, on the diagonal. Add the carrots, 1/3 c. water, salt, and freshly ground black pepper in a large skillet; bring to a boil. Cover and continue cooking over medium-low heat for about 7 to 8 minutes or until the carrots are tender, but not too soft.
2. Add the butter and brown sugar to the pan and saute over medium heat for one minute or until all the water has evaporated and the carrots are evenly coated with the glaze. Remove from heat and toss with chopped parsley or dill, if using. Season with kosher salt and freshly ground pepper.