Easy Glazed Carrots
This recipe for glazed carrots is a great dish to serve alongside chicken and other poultry dishes.
- Serves: 4 persons
- 2tablespoons clarified butter (or 3 tablespoons unsalted butter)
- 1pound of carrots (peeled and sliced on the bias)
- ½cup chicken stock or broth
- ¼cup sugar
- 2tablespoon fresh herbs, finely chopped kosher salt and freshly ground black pepper, to taste
Step 1Warm a heavy-bottomed pan over medium heat.
Step 2Add the butter, and when it liquefies add the carrots. Cook about 3 minutes, stirring occasionally.
Step 3Add the stock and the sugar.
Step 4Cover the pan and reduce heat to low. Cook another 5 minutes or until the carrots are almost tender.
Step 5Use a slotted spoon to remove carrots and set them aside.
Step 6Cover the pan and continue cooking the liquid until it has reduced to a thick, syrupy consistency.
Step 7Return the carrots to the pan along with the fresh herbs and cook until the carrots are tender and nicely coated with the glaze. Season with kosher salt and freshly ground black pepper and serve right away.