Place the Carrots in a large saucepan and cover with water. Bring to a boil and cook for 5-7 minutes, or until slightly tender.
Drain the Carrots and set aside.
In the same saucepan, combine all Glaze ingredients. Bring to a boil over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
Add the drained Carrots to the Glaze and stir to coat evenly.
Reduce heat to low, cover, and simmer for 10-15 minutes, or until the Carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
Serve hot.
Ingredients
6
2 pounds900 gCarrots-peeled and sliced into 1/4 inch rounds
1/4 cup60 mLButter
1/4 cup50 gBrown sugar-packed
1/4 cup60 mLWater
1/2 teaspoon2.5 mLSalt
Equipment
Large saucepan
Measuring cups and spoons
Knife
Cutting board
Instructions
Place the Carrots in a large saucepan and cover with water. Bring to a boil and cook for 5-7 minutes, or until slightly tender.
Drain the Carrots and set aside.
In the same saucepan, combine all Glaze ingredients. Bring to a boil over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
Add the drained Carrots to the Glaze and stir to coat evenly.
Reduce heat to low, cover, and simmer for 10-15 minutes, or until the Carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
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