G and I took the grandson and sous chef extraordinaire to the American Legion for dinner the last night he was here. J loves their chicken fried steak. We all had glazed carrots on our plates. What surprised me was how much everyone loved the glazed carrots.
My Grandma used to make the kids glazed carrot coins long, long ago.
- bag of baby carrots or any sliced up carrots
- ½ cup of butter
- ¼ cup of light or dark brown sugar
- salt and pepper to taste
- parsley for garnish
- Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don’t burn.
- Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
- For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).
*****From the Recipe Box:
Believe it or not, these carrots don’t take long to cook, but I still put a lid on them for a smidgy bit. J’s already planning on these for Thanksgiving.
and remember what Ken Keyes said: To be upset over what you don’t have is to waste what you do have. Big kiss, Lynn