Glazed Carrots
Carrots simmered with butter and finished with a light sugar glaze — about 92 calories and 3.5 g fibre per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Glazed carrots the simple way: carrot pieces simmered in a little water with butter until tender, then the water poured off and a pinch of sugar shaken through the pan so the carrots take on a thin, shiny coat. One serving is about 92 calories with 3.5 g of fibre.
The glaze forms only after the water is gone. Drain the pan fully, add the sugar, cover and shake it over the heat for a minute; the sugar melts into the remaining butter and clings to the carrots. Left too long it browns and turns to caramel, so watch the last minute.
These go with roast chicken, pork chops or meatloaf and are fine reheated in a covered pan with a spoonful of water. A squeeze of orange juice or a pinch of thyme in the glaze changes the character without adding much. Baby carrots work whole, no peeling needed.
Ingredients
- Carrots (Mature)4 oz, about medium (113 g)
- Butter (Stick, Unsalted)1 teaspoon, or margarine (4.5 g)
- Water2 1/2 tablespoons (40 g)
- Sugars1/3 teaspoon (1.5 g)
- Salta pinch
- Black peppera pinch
- Cut the carrot pieces to an even size so they turn tender at the same time.
- Drain the water completely before adding the sugar; any liquid left in the pan dilutes the glaze.
- Cool leftovers and refrigerate within 2 hours; they keep 4 days and reheat gently in a covered pan.
- Contains: milk (butter).
- Use olive oil or a plant-based spread instead of butter for a dairy-free version; the dish is naturally gluten-free.
Method
- Wash your hands and all surfaces before you start.
- Peel the carrots, halve them lengthwise and cut into 1-inch pieces.
- Melt the butter in a heavy saucepan over low heat and stir in the carrots to coat.
- Add the water, salt and pepper. Cover and simmer about 15 minutes, until tender.
- Drain off the water and add the sugar.
- Cover and shake the pan over the burner for 1 minute.
- Cook 1 minute more, until the carrots are glazed but not browned.
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