Prep 5 mins
Cook 15 mins
I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor.
- 1 (16 ounce) bag baby carrots
- 1⁄2 cup water
- 1 tablespoon sugar
- 2 -3 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chopped fresh dill
- In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6-8 minutes.
- Cook uncovered, over high, tossing often until tender and a nice browned glaze has formed about 3-5 more minutes. Season with pepper and sprinkle with dill.