SERVES 4
TOTAL TIME: 35 minutes
Be sure to pat the carrots dry before cooking or else they will not brown in step 1.
|
1 |
tablespoon vegetable oil |
|
1 |
pound baby carrots, patted dry |
|
1 |
cup water |
|
3 |
tablespoons brown sugar |
|
Salt and pepper |
|
|
1 |
tablespoon unsalted butter |
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add carrots and cook until well browned, 5 to 7 minutes. Stir in water, brown sugar, and ⅛ teaspoon salt, cover, and simmer gently until largest carrot is just tender, about 10 minutes.
2. Uncover, increase heat to medium-high, and simmer rapidly, stirring occasionally, until sauce is slightly thickened and carrots are well coated, 3 to 5 minutes. Stir in butter, season with salt and pepper to taste, and serve.
VARIATIONS
GLAZED BABY CARROTS WITH CAYENNE
Add pinch cayenne pepper to skillet with water and brown sugar.
GLAZED BABY CARROTS WITH CURRY
Add 1 teaspoon curry powder to skillet with water and brown sugar.
GLAZED BABY CARROTS WITH ROSEMARY
Add 1 (3-inch) sprig fresh rosemary to skillet with water and brown sugar; discard rosemary sprig before serving.