HOWARD L. PUCKETT
Yield
8 servings (serving size: 1/2 cup)

Serve these glazed julienne carrots for an easy weeknight side dish that's ready in less than 15 minutes.

How to Make It

Step 1

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Step 2

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Ratings & Reviews

YvetteNM's Review

canderson444
June 06, 2013
N/A

Jennifer3946's Review

Jennifer3946
November 23, 2010
So simple, yet really delicious. I used a mixture of orange, purple and white carrots from the farmers market and just washed them, no need to peel them as the recipe says. Otherwise, I followed the recipe as written, and the result was scrumptious. So simple, but impressive enough for guests.

user's Review

YvetteNM
October 13, 2010
I substituted butter for the marjorine with good result. It's a simple and straightforward recipe but that's what drew me to it in the first place.

canderson444's Review

keroppi
June 21, 2010
I made without parsley and pepper and was really good!! A perfect sweet side dish! Very good and will make it again and again

keroppi's Review

user
April 07, 2010
Very good and simple. I liked that they weren't too sweet. Used baby carrots and cooked a little bit longer than 10 minutes. I will definitely make these again.

carolfitz's Review

carolfitz
January 04, 2009
Simple once the carrots are cut and parsley chopped. Subbed a smaller amount of butter for the margarine, reduced the brown sugar proportionally, and added a bit of broth. Pretty on the plate. Served with CL's Herbes de Provence Lamb.