Glazed Baby Carrots
Sweet glazed baby carrots with brown sugar, butter, and a dash of ginger, make an elegant and easy vegetable side dish for a weeknight dinner but are pretty enough for your holiday table.
Ingredients
- 4 tbsp butter
- 3 tbsp water
- 4 tbsp brown sugar
- 1/2 tsp dried ginger
- 1 (16 oz) package baby carrots
Instructions
- Add the butter, brown sugar, dried ginger, and water to a large saucepan with a lid. Heat the mixture over medium-high heat until the butter has melted and the brown sugar is dissolved into the liquid and it is starting to boil.
- Add the baby carrots to the saucepan and stir. Cover the pan and reduce the heat to medium low.
- Cook the carrots until they are almost fork tender, about 15 minutes. Uncover the sauce pan and cook for 3 - 5 more minutes to let the moisture evaporate and the sauce to thicken and coat the carrots. You may need to raise the heat to medium-high to help the water boil off. The glazed carrots taste best once they've cooled for a few minutes, this also helps the sauce to thicken and cling to the carrots better.