- Carrots:Â 1 pound, peeled and sliced into 1/4 inch thick rounds
- Butter:Â 4 tablespoons (1/2 stick)
- Brown sugar:Â 1/3 cup, packed
- Salt:Â 1/2 teaspoon, or to taste
- Pepper:Â 1/4 teaspoon, or to taste
- Optional for extra flavor:Â A pinch of ground cinnamon or nutmeg; freshly squeezed orange juice (about 2 tablespoons)
INSTRUCTIONS
- Cook the Carrots:
- In a large skillet, bring about 1/2 inch of water to a boil. Add the sliced carrots and a pinch of salt. Cover and reduce heat to medium. Let the carrots simmer until they are just tender, about 6-8 minutes.
- Drain the carrots and set them aside. Wipe the skillet dry.
- Make the Glaze:
- In the same skillet, melt the butter over medium heat. Add the brown sugar, salt, and pepper. If using, add the cinnamon or nutmeg and orange juice now.
- Cook and stir the mixture until the brown sugar is completely dissolved and the mixture starts to bubble. This should take about 2-3 minutes.
- Combine Carrots and Glaze:
- Add the cooked carrots back to the skillet with the brown sugar glaze. Toss to coat the carrots evenly in the glaze.
- Continue to cook and stir the carrots for an additional 3-5 minutes, until the glaze is thickened slightly and the carrots are well-coated.
- Serve:
- Transfer the glazed carrots to a serving dish. If desired, sprinkle a little more salt or pepper on top, or garnish with fresh parsley for a pop of color.
- Serve warm as a delicious side to your main dish
