I don’t always make the healthiest dinners. Often when I am making something a bit unhealthy, I try to make it up by having a healthier side. Many of the vegetables I make are straight forward good for you. This recipe? Not so much.
Carrots and brown sugar just sounded like such a great combination; I couldn’t pass it up.
I used a mandoline to quickly slice the carrots.
My new monkey peeler standing watch over the carrots as they cook.
They were pretty good. Not a daily side, but one I’d do again.
Easy Brown Sugar Glazed Carrots
- 16 ounces baby carrots
- 2 tablespoons butter
- 1/3 cup brown sugar, packed
- 1 cup water
- dash salt
- pepper, to taste
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.