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Glazed Carrots

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Serves 6

1 ½ lbs. carrots, peeled, and cut into ½ inch pieces
(Or you can use a bag of baby carrots)
1 ½ cups canned beef or vegetable stock
2 Tbsp brown sugar
6 Tbsp butter
Salt and pepper

Boil the carrots in a covered saucepan with the stock, sugar, and butter for 30 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze.  Add salt and pepper to taste.  Reheat just before serving and roll the carrots gently in the pan to coast them with syrup.  Turn into a hot vegetable dish or arrange them around your meat dish.

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