1 ½lbscarrotspeeled, sliced and cut on the bias into ½ inch pieces
2teaspoonsaltdivided
1 ½tablespoonunsalted butter
½cuplight brown sugar
parsleychopped for garnish (optional)
Instructions
Place the peeled, cut carrots in a medium saucepan with 1 ½ teaspoons of salt. Cover the carrots completely with cold water at least 1 inch above the carrots.
Bring the carrots to a boil and then lower the temperature to a simmer. Cook for about 10-20 minutes or until carrots are tender.
Drain the carrots and return them to the saucepan.
Turn the heat to medium and add the butter to the pan. Once the butter is almost melted, add the brown sugar to the pan.
Continue to cook over medium heat until the brown sugar is melted and starts to thicken (about 5 minutes). Remove the pan from the heat and mix in the remaining ½ teaspoon of salt and stir. Garnish with parsley (optional).
Notes
When cutting carrots on the bias, make diagonal cuts with your knife and cut 1/2 inch pieces. Another option is to use baby carrots.
Cooking times may vary depending on the size of the pieces of carrots and how soft or firm you like them.
If you prefer sweeter glazed carrots, omit the last 1/2 teaspoon of salt.