Ingredients
- Carrots, peeled and sliced 1/4 inch thick: 1 pound
- Butter: 2 tablespoons
- Brown sugar: 1/4 cup
- Water: 1/4 cup
- Dijon mustard: 1 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
- Fresh parsley, chopped: 1 tablespoon
Instructions
- Step 1: Melt butter in a large skillet over medium heat. Add carrots to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 2: Add brown sugar, water, Dijon mustard, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
- Step 3: Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
- Step 4: Remove the lid and cook for another 2-3 minutes, allowing the glaze to further reduce and coat the carrots evenly.
- Step 5: Transfer the glazed carrots to a serving dish.
- Step 6: Garnish with fresh parsley before serving.
Notes
- Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the carrots in a skillet over low heat with a splash of water or broth to loosen the glaze.
- Serve these vibrant carrots alongside roasted chicken, pork tenderloin, or a vegetarian grain bowl for a delightful sweet and savory balance.
- For an extra layer of flavor, try adding a pinch of ground ginger or cinnamon along with the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American