Glazed carrots are a simple and easy side dish. A quick peel, boil to al dente and tossed into the sauté pan with butter, brown sugar and mint. The secret is in not over cooking them. Who needs a mushy carrot, right?
I remember as a kid going over to my grandmother’s house for Sunday dinners. She made a mean Crab Cioppino, but when it came to vegetables, she cooked them to death. Al Dente was not in her vocabulary. I remember laughing with my brothers when she served zucchini, and all you could do was use your fork to pick up and skewer the green rings – the inside was so cooked and turned to mush. In this recipe I paired the carrots with a grilled salmon.
Glazed Carrots with Brown SugarPrint Pin Rate
- 1 lb small carrots finger length
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 tsp dried mint
- salt and pepper to taste
- 1/8 tsp red pepper flakes (optional)
- Place carrots in a sauté pan and cover with water. Bring to a boil and cook for 2 minutes.
- Drain water off and add butter, brown sugar and dried mint. Shake pan and stir, cooking over medium heat.
- Cook for 3 minutes until glaze is thick and bubbling.
- Add salt and freshly ground black pepper to taste and serve.