Thursday, October 6, 2011

Glazed Carrots

This is the other half of the Cheese and Spinach Tart meal. The original recipe calls for frozen carrots, but you could use fresh.

Carrots (about 1 lb.; I used orange and yellow)
Slightly more than 1/2 c. water
Butter (about a tablespoon)
3 T. brown sugar
1/4 t. salt
Freshly ground black pepper

Place all the ingredients in a skillet. Bring to a boil, then cover and cook over medium heat for 7 minutes. Uncover and cook for another 8-10 minutes, stirring occasionally, until the liquid has evaporated and the carrots are soft.

Very good. Nobody ever complains about these.

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