Return to Content

Glazed Carrots

Glazed Carrots
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

Ingredients:

  • 1 bunch carrots
  • 1 cup water
  • 1/2 teaspoon salt
  • 3 tablespoons butter

Instructions:

If the carrots are young and small, scrape them and use whole. Otherwise, cut into peg-shaped pieces. Put them with the other ingredients into a shallow pan or skillet, cover, and cook for 15 minutes. Remove the cover and continue cooking until the water has evaporated. Then shake and toss them over the heat until they are shiny and golden brown.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350