Saturday, April 19, 2014
Inquirer Daily News

Glazed Carrots

Makes 4 servings

12 medium carrots,

   peeled

3 tablespoons butter

Big pinch sugar

Salt

Fresh snipped chives (optional)

1. Put the carrots, butter, sugar, salt to taste, and ¾ cup water in a large skillet. Cover and boil over medium-high heat until nearly all the liquid has evaporated, 8 to 10 minutes.

2. Uncover and cook for 1 to 2 minutes, gently shaking the skillet over the heat until the carrots are glazed all over.

3. Garnish with chives if desired.

- From Melissa Hamilton and Christopher Hirsheimer

Per serving (based on 6): 152 calories, 2 grams protein, 18 grams carbohydrates, 9 gram sugar, 9 grams fat, 23 milligrams cholesterol, 355 milligrams sodium, 5 grams dietary fiber.
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