Glazed Carrots

Carrots glazed with brown sugar, butter and honey. Fresh Rosemary leaves impart nice aroma and flavor. This makes a perfect side dish for Thanksgiving dinner or any kinds of dinner.


Glazed Carrots
Author: 
Recipe type: side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Carrots- 15 mini whole carrots or 4 carrots cut into long wedges
  • Butter- 3 tbsp
  • Honey- 3 tbsp
  • Brown sugar- 3 tbsp
  • Lemon juice- juice of ½ lemon
  • Ground pepper- ¼ tsp
  • Fresh Rosemary leaves- 2 sprigs
  • Salt- a few pinches
  • Pecans or Walnuts or Almonds, roughly crushed- ¼ cup
Instructions
  1. You could use whole mini carrots like the ones I've used or regular carrots cut into long thick wedges.
  2. Firstly, cook the carrots in boiling water seasoned with salt till they have turned slightly tender- do not over cook.
  3. Remove the carrots from the boiling water.
  4. Place a large non-stick pan over medium heat, melt butter and add honey, brown sugar. Keep stirring till sugar has dissolved.
  5. Add rosemary leaves, combine well.
  6. Add the lemon juice, combine well.
  7. Add the carrots and keep stirring, let the sauce coat the carrots well.
  8. Cook stirring frequently till the sauce has thickened and the carrots turn glazed.
  9. Add the nuts, combine well and cook for a minute.
  10. Sprinkle ground pepper over the carrots, combine well.
  11. Remove the pan from the heat.
  12. Serve as a side dish, sweet and flavorful carrots.