This is the second in a series of posts dedicated to fancier-schmancier holiday sides, for those that don't like to keep it basic like I do for more versatile leftovers. My husband didn't care for the crisp-tender texture of these carrots--he prefers carrots that have been boiled, so next time, I may cook them like that and make the glaze separately and pour it over the carrots before serving, just to make him happy.
Molasses Glazed Carrots
2 tbsp butter
about 1 lb of carrots, peeled, quartered, & cut in 2-3 in lengths
2 tbsp brown sugar
1 tbsp molasses
1/2-1 cup water
In a large skillet, melt the butter. Add the carrots. Stir the carrots to coat them in butter. Cook for about 5 minutes; stir in brown sugar and molasses. Add water to prevent burning the sugar. Continue to cook until crisp-tender, about 5 to 8 minutes.
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