Glazed Carrots Recipe

I’ve invited Drew Kime of How To Cook Like Your Grandmother  to share another one of his famous recipes.  This one is for Glazed Carrots.  I must admit, as a kid I didn’t like vegetables too much but now I know that’s because of the way they were cooked — boring and bland.   But this recipe makes them tasty and great!

I’m always looking for a ways to change things up a bit and make veggies taste GOOD.  And that’s what Drew is great at.

This recipe is super easy and healthy.  Your kids will love them too!

 

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Wait! Before you hit the “Back” button on your browser, these are
not the mushy, syrupy pieces of sad that you remember from your
high school cafeteria. They’re a little sweet, a little salty, and still
have a bit of texture to them.

For what it’s worth, I nearly got a fork in the back of my hand when I
reached for seconds without asking my wife if she wanted any more. I
guess that’s a good thing.

 

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Ingredients

3 cups carrots, diced bite size
3 tablespoons butter
3 tablespoons brown sugar
salt

 

Directions

You can scale this recipe up or down really easy. You don’t even need to
deal with fractions on the ingredients. I love that. Just peel as many
carrots as your family would eat, dice them, and measure how much you’ve
got. Then get one tablespoon each of butter and brown sugar for each cup
of carrots.

Melt the butter on high heat, add the carrots, salt to taste and stir to
coat all the carrots with butter, and then often enough to keep the butter
from scorching. As soon as the carrots start to change color (they’ll get
a little darker) add the sugar and stir until it’s dissolved.

Add enough water to just barely cover the carrots and reduce the heat to a
simmer. Stir occasionally as the water reduces, until there is almost no
syrup left in the pan, and it’s all on the carrots. Pour out into your
serving dish and pour over any remaining syrup.

And that’s it.

You can see step-by-step photos, as well as plenty of other old-fashioned recipes, at
How To Cook Like Your Grandmother.