- 6 whole(s) carrots peeled
- 1 teaspoon(s) sugar
- 1 pinch(s) kosher salt
- 1 teaspoon(s) butter optional
- After peeling your carrots, cut them in half horizontally. Now cut each half vertically at least twice. Each carrot will yield about 8 "sticks" by cutting it this way.
- Take a small saute/frying pan. Add water just enough to cover the bottom of the pan - a few tablespoons should do it. Add the teaspoon of sugar. Add the carrots. Sprinkle carrots with a pinch of kosher salt.
- Turn heat to high. It will quickly come to a boil. When it does, watch the pan closely and stir the carrots around with tongs. The water will quickly evaporate away. Turn off the heat and serve. Add a teaspoon of butter to the hot carrots after you turn off the heat will make these even more delicious, but it is not necessary.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Glazed Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables