Glazed Carrots
Hey there! So, let me tell you about this glazed carrots recipe that I’ve been making forever. You know, the kind of dish that somehow finds its way into every family dinner? My first memory of it comes from a Thanksgiving dinner years ago. Picture this: my aunt, slightly flustered, trying to juggle turkey, mashed potatoes, and these carrots. She swore they’d be a disaster, but they turned out to be the star of the show. Funny how things turn out, huh?
Why You’ll Love This
I make this when I want something quick but fancy-ish (is that a word?) for dinner. My family goes absolutely bonkers over this because it’s sweet and savory at the same time. Plus, it’s one of those dishes that makes you look like you tried harder than you actually did. You know what I mean, right? The glaze coats the carrots just right, giving them this shiny, mouth-watering look (not to mention, it smells amazing!). And if you’re like me and enjoy sneaking in a taste, this one’s for you.
Ingredients
- 1 pound of carrots, peeled and sliced into sticks (or just grab a bag of baby carrots if you’re feeling lazy)
- 2 tablespoons of butter (my grandma swore by unsalted, but I think either works)
- 1/4 cup of brown sugar (or maple syrup in a pinch—it’s surprisingly good!)
- 1/4 teaspoon salt
- A pinch of black pepper (I like it a bit spicy, so I add a tad more)
- Optional: a sprinkle of cinnamon or nutmeg if you’re feeling adventurous
Directions
- First things first, melt the butter in a pan over medium heat. This is where I usually sneak a taste because, well, melted butter is just too tempting!
- Add the carrots, letting them sauté for about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Next, stir in the brown sugar, salt, and pepper. Keep stirring until the sugar melts and starts to caramelize. Seriously, this part smells heavenly.
- Lower the heat and let everything simmer for about 10-15 minutes until the carrots are tender. Honestly, I get a bit impatient here, but trust me, it’s worth the wait.
Notes
If you overcook them, they get mushy (learned that the hard way). Also, try not to skimp on the sugar unless you want them less sweet—it’s the whole point!
Variations
I once tried adding some orange juice to the mix, thinking it’d add a nice zing. It didn’t. But hey, experimenting is part of the fun, right?
Equipment
Just a regular ol’ frying pan will do. If you don’t have one, any pot will work, though you might need to adjust the cooking time a bit.
Storage
In theory, these should last a few days in the fridge, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love these paired with roast chicken. It’s sort of a family tradition now, started by my aunt—the one who began the glazed carrot saga.
Pro Tips
I once tried rushing the caramelization step and regretted it because the sugar got all gritty. Patience, grasshopper!
FAQ
Can I use margarine instead of butter? Well, you can, but it won’t have quite the same richness. But it’s your kitchen, so go for it if that’s what you’ve got.
Are these better hot or cold? Hot, definitely. But, I think they taste even better the next day, oddly enough.
What if I don’t have brown sugar? You could try using honey; it changes the flavor a bit, but still delicious!
