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Cynthia's Glazed Carrots

Chef.Foodie's picture
Ingredients
  Sliced carrots 6 Cup (96 tbs) (Sliced 1/4 Inch Thick On The Diagonal)
  Salt 1 1⁄2 Teaspoon
  Brown sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chicken stock 1⁄2 Cup (8 tbs)
  Unsalted butter 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Fresh lemon juice 2 Teaspoon
  Grated lemon zest 1 Teaspoon
  Freshly ground black pepper 1
  Walnuts 1⁄2 Cup (8 tbs)
Directions

Combine the carrots, salt, 1/4 cup of the brown sugar, and the chicken stock in a nonstick skillet and bring to a boil over high heat.
Cover, reduce the heat, and simmer for about 5 minutes.
Uncover the skillet and simmer for about 2 minutes more.
Stir in 1/4 cup of the butter and the remaining 2 tablespoons of the brown sugar to the skillet.
Cook the carrots on low heat, stirring to coat them with the glaze, about 3 minutes.
Remove the skillet from the heat and add the lemon juice, lemon zest, and additional salt and pepper to taste.
Place the walnuts and the remaining 1 tablespoon of the butter in a separate skillet over low heat.
Saute the walnuts until toasted, 8 to 10 minutes.
Spoon the carrots into a serving dish and top with the toasted walnuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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