Tuesday, May 10, 2005

Brown-Sugar Glazed Carrots

Brown-Sugar Glazed CarrotsBrown-Sugar Glazed Carrots (Adapted from Everyday Food)

1 1/2 pounds carrots, peeled and cut into 2" lengths (if thick, cut in half or quarter them)
1 tablespoon butter
1 tablespoon light brown sugar
1/4 teaspoon dried rosemary
1 1/4 cups water
salt and fresh ground black pepper

In a large skillet add carrots, butter, sugar, rosemary and water - lightly season with salt and pepper. Bring mixture to a boil, reduce heat and simmer until carrots are tender, about 10 minutes. Add a small amount of water into the pan if the liquid evaporates before they are cooked.

Let the mixture continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

Makes about 4 servings.

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