Glazed Carrots
Carrots are sauteed in butter, then sprinkled with light brown sugar. They are easy to make and work well as a side dish for special occasions or for every day dinners.
Ingredients
- 8 large carrots, peeled
- 2 tablespoons butter
- 2 teaspoons olive oil
- salt, to taste
- 3-4 tablespoons lightly packed light brown sugar
Instructions
- Cut carrots into 3-inch long (approximately) pieces. Slice pieces lenghtwise into "sticks". The tapered end can be left whole, the middle portion can be sliced in half or into fourths, and the large end can be sliced into 4-6 sticks.
- Heat a large saute or frying pan over high heat. Once hot, turn heat down to medium. Add butter and olive oil. Stir to melt butter.
- Add carrots and toss to coat. Sprinkle with salt, to taste. Stir frequently to keep carrots from burning. Cook just until cooked through and some of the carrots have taken on a bit of golden color.
- Turn off burner. Sprinkle the carrots with the light brown sugar. Stir gently to coat carrots and melt the sugar. Serve immediately.