(59) Glazed Carrots

For whatever reason, carrots don’t often make an appearance as a side dish at our house. I have to thank the farm box for bringing them to the top of the list. They really are delicious and so good for you (that sounded nerdy, right?!). Anywho, this recipe is super easy and very tasty!! I am not much for sweet sweet carrots, so I added a bit more salt when the carrots were on the plate. I will make these again for sure!


Glazed Carrots

Yield: Makes 6 servings
Source: Real Simple, February 2008

4 large carrots, peeled and cut into 2-inch sticks
1 1/2 tablespoons unsalted butter, cut into pieces
1 teaspoon sugar
Kosher salt

Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt.

Add enough cold water to come halfway up the sides of the carrots. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)

CALORIES 48 (56% from fat); FAT 3g (sat 2g); CHOLESTEROL 10mg; CARBOHYDRATE 5g; SODIUM 110mg; PROTEIN 0g; FIBER 1g; SUGAR 3g

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1 thought on “(59) Glazed Carrots”

  1. If you’re okay with dairy, learn everything you can about Italian food. Stuffed sllhes, ravioli, lasagne, tortellini, eggplant alla parmigiana, pizza margherita there’s a TON of great Italian food that doesn’t involve meat. You could have a different dish every night of the week. The recipe for three-cheese manicotti in the Sources field sounds fantastic; while I haven’t made this specific recipe, it’s almost identical to a recipe I’ve made that used large pasta sllhes instead of manicotti to hold the cheese and spinach filling.My other favorite who-needs-meat cuisine is Indian, especially southern Indian (Andhra Madras) cuisine. It may initially involve the acquisition of some unique spices if you’re not already cooking Indian food, but it’ll be worth it. And don’t overlook chole puri, a rich curry of garbanzo beans (chickpeas) served with wonderful little fried bread called puri (or poori).Good luck with him if he’s really a meat lover, you may find it hard to convince him. I’d say to start with Italian food because he’s probably used to spaghetti, ravioli and pizza; those three-cheese stuffed sllhes are so good he won’t miss the meat. Then work up gradually to the Indian food. I went nuts the first time I ever had curry, so let’s hope he has a similar experience.Best of luck!

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