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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Glazed Carrots Recipe

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This recipe for Glazed Carrots is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound baby carrots (about 2 pounds with green stems attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Salt and freshly ground black pepper
Directions:
Directions:
Trim carrots, leaving about 1/2-inch stems, and peel, if desired.
In a steamer set over boiling water, steam carrots, covered, until just tender, 6 to 8 minutes. Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook carrots in butter with sugar and salt and pepper, to taste, over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Personal Notes:
Personal Notes:
Carrots are good whether you eat them raw, cook them as a side dish, or add them to a recipe. This recipe tastes like the sweet carrots from cracker barrel. I KNOW y’all like these!
By the way...it is December 12, 2008; 10:54am—Lauren is working at McDonalds, Sara is sitting with me in the living room checking email, and I am working on this cookbook! I don’t know how much I’ll get done before Christmas, but whatever sections are not completed, I will get to you soon. I LOVE YOU VERY MUCH!!!
~Mom

 

 

 

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