Glazed Carrots

What should be a simple recipe was not so easy to master. The Glen-Mor Restaurant method used a double-boiler to combine the butter and brown sugar. We tried the double-boiler approach but could not get the consistency correct. The instructions below are easy to follow and the result was very tasty.

Servings: 4

1 lbs. small carrots with greens
2 Tbsp. butter

1/3 cup brown sugar
1 cup water

Prepare carrots
Cut the greens off the carrots, leaving 1 inch remaining. Peel the carrots.

Prepare glaze
Melt the butter in a large saucepan over medium-low heat. Add the sugar and cook until dissolved into the butter. Add the water and stir. Increase heat to bring to a boil, reduce to a simmer.

Cook carrots
Add the carrots to the glaze and stir to evenly coat. Cook carrots in the glaze for 15 to 20 minutes or until carrots reach desired tenderness.

Serve whole carrots warm as a side dish.

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