Another favourite from my trusty Betty Crocker cookbook. I live to add some ginger as well as noted below as well as some sauteed onions.
Brown Sugar-Glazed Carrots
Golden carrot “coins” taste even better when coated with this buttery brown-sugar glaze.
Prep Time 10Minutes
Total Time 30Minutes
pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
teaspoon salt, if desired
cup packed brown sugar
cup butter or margarine
teaspoon grated orange peel
Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want this dish to look really special? Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more quickly.
Add another flavor dimension to this veggie side dish by stirring in 1 teaspoon finely chopped gingerroot with the orange peel.