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Glazed Carrots

Posted on November 14, 2020November 14, 2020

“Glazed Carrots” is Kind of Just a Glitzy Way of Saying Sautéed Carrots

And now you know! While some glazed carrot recipes call for oven time, or pre-boiling the carrots, we’re all about keeping things simple as can be. And we’re NOT all about mushy, lifeless carrots. A quick sauté is all you need—your carrots will be cooked, but not overcooked. Their sweet flavor will be perfectly preserved, brought to life with a glaze comprised of:

  • Butter! It always comes down to butter, doesn’t it? When a recipe has just three ingredients, that means two things. 1) the recipe will be easy. 2) don’t make any subs! So, use real-deal, unsalted butter—no substitutions, please.
  • Brown sugar! Brown sugar—either light or dark is fine—complements the sweetness of the carrots, and helps to give them their shiny glaze.
  • A little salt and pepper. OK so we fibbed a little—if you count the salt and pepper, this is a five-ingredient recipe.

How to Make Glazed Carrots

A little sweet, a little savory, and just the right amount of crisp. Most importantly, they require none of that precious Thanksgiving day oven space. Three ingredients, and a few minutes on the stove and you’ve got yourself a lovely little accompaniment that will give all the traditional stars of the show a run for their money. Now that’s my kind of side dish. Here’s how to cook them:

  1. Peel the carrots and cut super thick ones in half lengthwise.
  2. Melt the butter and add the carrots.
  3. Cook slowly, stirring sometimes. Let the carrots cook—their natural sugars will sweeten as they cook, making them into something resembling lightly caramelized carrots—and the butter brown.
  4. Finish with a sprinkle of brown sugar. Stir it in over the heat, so that it melts into the browned butter and creates a glaze thick enough to coat the cooked carrots.
  5. You did it! Add a little salt and pepper to taste, and pop that beaut on the table.

Source:

https://themodernproper.com/glazed-carrots

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