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!
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
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