Recipe by Tricia McTamaney
"Simple dish with tender carrots with a buttery glaze and a mild sweetness."
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carrots, peeled and cut into sticks
packed brown sugar
ground white pepper
A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for this, as they are usually pretty sweet. But it does help perk up store bought carrots that don't tend to be as sweet. Thanks!
I liked them but they weren't anything for me to rave about. I'm not sure if they needed more of something in order to avoid them drying out. the glaze is ok, but if they are sitting in a dish for some time they seem to dry out. They taste fine.. like carrots. I will make them again, because I love carrots.
Absolutely delicious! My family ate this up like it was going out of style. And so easy! I made it as a side to go with Maple Salmon and garlic mashed potatoes. Will definitely make again! I cut out one tablespoon of butter, and it turned out just as good.
These were excellent! I made two small changes - had some baby carrots that needed used, so I used those, and I added about 1/4 t. cinnamon. Even my 3.5 year old asked for seconds!
This is a good base recipe. I confess, the 5 stars are for the results of my alterations. I used half honey & half brown sugar. I used the zest & juice of half a large lemon. And I added 1/4 tsp of ground ginger. Yum!
Simple, but sometimes simple is the best! I've made these several times now, and every once in a while I have a moisture problem with the carrots that prevents the glaze from getting thick. Just add some more brown sugar and cook it a little longer in the "glazing step" and it'll be fine. Top it with some chopped parsley so it's beautiful! If you don't have white pepper, black pepper is nearly the same (a little stronger)..white pepper is pretty much used to prevent black specks in your dish, which isn't a problem here with the darker glaze.
I made this tonite for dinner and it was super easy and delicious. The only thing I added as a tsp. of cinnamon and I used baby carrots without cutting them up. My whole family said to make it again.
Liked the recipe as it, but next time will double the butter/brown sugar glaze. Family liked the dish very much, and it's different than the ho hum veggies that I usually prepare.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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