Total Time
30mins
Prep 30 mins
Cook 0 mins

I got this recipe a few years ago when i used to 'study' in my community college library. it was from Gourmet Magazine. I tried it and really loved by the recipe accidently went through the wash. I couldn't remember how to make it or what it was called but finally found it posted on epicurious.

Ingredients Nutrition

Directions

  1. Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
  2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
  3. Add brown sugar, stirring until sugar is melted.
  4. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
Most Helpful

When making these carrots I was happy to add rounded measures of both brown sugar & cinnamon, but had to cut back a lot on the cayenne! The end product tell it all, however, & THESE CARROTS ARE VERY TASTY, & the recipe, a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 20, 2008

Yum yum! I needed a quick side and this fit the bill. So quick and easy and delicious! I upped the brown sugar and cinnamon because if I can get a sweet veggie without completely loading it with fat and sugar then I'm gonna go for it and I'm sure glad I did because these carrots are amazing! I also added just an extra hit of cayenne. Thank you for posting!

Christineyy! March 30, 2008