Glazed Carrots

echo echo's Note:

I love carrots. If I remember correctly, this one came from or was adapted from the 1970s cookbook The Vegetarian Epicure. It has sort of a sweet-and-sour taste.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 tablespoons butter
• 1 1/2 lbs slender carrots, cut in 1 inch lengths
• 2 tablespoons lemon juice
• salt, to taste
• 1 tablespoon cider vinegar
• 1/3 cup brown sugar
• 1 dash nutmeg

Directions:

1. Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
2. Simmer over medium-low heat, covered, 20 minutes.
3. Remove cover and raise heat to high.
4. Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
5. Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
6. Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
7. Serve immediately.

Reviews

[DarksLight]

Let me start by saying I don't like carrots but this recipe has changed my mind :) This will be made again Thanks for posting

[Chef Carol Jean]

This recipe did not meet my expectations. They tasted a little too sour even after adding more brown sugar. Glaze did not thicken. Won't make again.

[SweetsLady]

My son and I enjoyed the carrots, but my daughter did not. She doesn't like the smell of cider vinegar. Oh, well more for us! LOL! I cut the recipe in half and used baby carrots cut in half and used the full 1/3 cup of brown sugar. Thanks for the recipe!