Brown-Sugar Glazed Carrots
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2007
- 1 1/2 pounds carrots, peeled and cut into 2-inch lengths, halved or quartered if thick
- 1 tablespoon butter
- 1 tablespoon light-brown sugar
- 1/4 teaspoon dried rosemary
- Coarse salt and ground pepper
In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.