This recipe is from my trusty Better Homes and Gardens Cookbook. Carrots are a vegetable that I have tried *forever* to get my kids to eat. They're cheap and readily available here in the produce wasteland of Alaska, so I'd love for them to become a more regular part of our diet. Both girls like carrot sticks, but cooked carrots have not gone over well so far. Enter the butter! And the sugar!
- 1 pound peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon butter or margarine
- 1 tablespoon packed brown sugar
1. In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.
2. In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed.
I've made these several times now because (drumroll please!) the girls LOVE them! They even ask for seconds! Now how much is a pound of carrots? I haven't a clue--I just peel and cut into carrot sticks a generous helping for each of us and go from there. I have also found that doubling the glaze is a better ratio for my kids. There's a puddle of it in the bottom of the serving bowl, but they seem to like them better with a bit more sweetness added.
So glaze away, dear reader! And be sure to leave a comment to let me know how your gang likes 'em!