Monday, October 26, 2009

Glazed Carrots Recipe

Here is a simple and extremely adaptable side dish recipe that is great with so many things. I will list suggested amounts here, but please feel free to adapt according to your own tastes.

Glazed Carrots

3 large carrots halved lengthwise and sliced 1/2 inch thick
1/4 cup water, or broth
1-2 Tbsp brown sugar (I used about 1 1/2 here)
1-2 Tbsp butter or margarine ( ditto the butter)
2 Tsp Cointreau, triple sec, or orange juice (I used Cointreau here)
Pinch salt
Chopped fresh parsley to garnish

Bring the above to a boil over medium heat. Reduce to medium low and cook until the liquid has mostly evaporated and the carrots are tender, about 20 minutes. Add the Cointreau and salt and cook a few minutes more. Remove from heat and add the parsley just before serving.

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