Recipe by REBECCARIVINIUS
"Very easy and quick to make!"
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carrots, sliced 1/4-inch thick
salt and ground black pepper to taste
The lemon in this gives the dish a bright flavor and balances the sugar well. You could pre-cook your carrots and then re-warm and glaze just before serving. Thanks!
I have made this both as written and tweaked it a bit as well and liked it both ways. It's great as written and you should definitely try it that way.
My tweaks... I tend to use packaged baby carrots since we usually have those on hand and it's less prep time than whole carrots. If you are on a budget, whole carrots are more economical, though. I also prefer to steam my carrots instead of boiling them, because I like them to be soft but still have a slight crunch. When making the sauce, I tend to also cut back a slight bit on the brown sugar and add a splash of vanilla, but otherwise follow the directions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 53
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