Have you ever made glazed carrots before? They are easy enough to make any night of the week and fancy enough to serve at a holiday party.
Start by washing and trimming your carrots. I cut them on the bias. I also like these "real carrots" as I call them much better than those baby carrots.
Add all the ingredients in a pan.
Cover and let cook until tender. You will need to remove lid occasionally to stir. Also make sure to check to see if they need more water so the pan doesn't burn.
Right before you are ready to serve, add some fresh chopped herbs such as chives, parsley, tarragon, or dill like I used. This adds another dimension of flavor and really makes them look so much better.
And there they are. Sweet. Tangy. Caramelized-Carrot-Goodness.
Yield: 2-4 servings as a side dish
1 pound carrots, peeled, trimmed and cut in thirds on a bias
4 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup orange juice
1/4 water, or as needed
juice from 1 lemon
kosher salt, to taste
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.