Tasty Thursday - Brown Sugar Glazed Carrots

For Easter dinner I was bored with the typical side dishes.  My husband wanted mashed potatoes.  Yawn.  Because of lactose intolerant people, I have to keep in mind...no dairy.  Or at least very minimal.  That excludes any recipes that involve Cream of Mushroom soup, or any of the sort.  So many people try to give me recipes, but as soon as I hear it includes any kind of cream soup, it's a no.  

Megan wanted fresh green beans, and I was just fine with that.  The grocery store actually had some decent looking ones.  Just heating some other vegetable up was just blah.  

I searched Pinterest for vegetables an came up with this one.

Brown Sugar Glazed Carrots

2 lbs Carrots washed and peeled

​1/2 cup Brown Sugar

​1/4 cup Butter

​1/2 tsp Salt

1 1/2 cup Water

  • Slice the carrots into 1/2? thick slices and place them in a large skillet. Add the water to the skillet. Cover and medium high heat until the carrots are simmering.

  • Continue to cook over medium heat for approximately 8-10 minutes or until the carrots are tender.

  • Drain off any excess water.

  • Then stir in the brown sugar, butter and salt. Stir to coat the carrots in the butter and seasoning.

  • Cook for an additional 4-5 minutes until the sauce has formed and thickened some.

  • Serve warm and enjoy!    

The recipe was pretty easy and didn't take long to make.  I did use regular carrots, not the baby carrots.  Those are great for snacking, but the regular carrots definitely have much more flavor. 

My mistake was that I cut the carrots just a little too thin.  I know cooked carrots are typically cut a bit thicker, and I should have done that.  Mine just were a little bit over cooked.  They would have been perfect if they were cut thicker.  I will keep that in mind when I make them again.  

I found the recipe at www.eatingatadime.com

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper