Rating: 3.5 stars
106 Ratings
  • 5 star values: 18
  • 4 star values: 37
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 2

Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices. Dill or parsley would work here as well.

Everyday Food, November 2011

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Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

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Cook's Notes

Prep the carrots a day ahead and refrigerate them in a zip-top plastic bag.

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Reviews (2)

106 Ratings
  • 5 star values: 18
  • 4 star values: 37
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 2
Rating: Unrated
07/28/2012
Pretty good !!!
Rating: 4 stars
01/10/2012
Great holiday side dish. Easy to prepare and tastes great.. Was a hit even with the toddlers. Note: it took longer for my carrots to get a nice, shiny glaze than the recipe instructs so you may need to adjust the time.