- Servings : 2
- Prep Time : 3m
- Cook Time : 10m
- Ready In : 13m
Simple, delicious, and very pretty to look at, glazed carrots are a classic side dish, and a great addition to any holiday table. The trick with glazing carrots, or any vegetable, is to have the liquid in the pan be reduced to a glaze at the same time as the vegetables finish cooking – you want them braising in the liquid they release. (If you’re using a vegetable that, unlike carrots, is inedible raw, you’ll want to add just enough water to the pan to cover the vegetables when you start cooking.)
I used small carrots for this – around four inches long and half an inch in diameter, but you can use any kind of carrot you like as long as you cut it down to size.
- 1/2 pound carrots, peeled and cut into 4-inch lengths
- 1 tablespoon vegetable or canola oil, or margarine
- 1 1/2 tablespoons sugar
- 1/4 teaspoon sherry or cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Put all ingredients into a saucepan large enough so that the carrots all fit in one layer. Turn the heat to medium high, and bring to a simmer. Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through and the pan is dry, around 10 minutes. This should, ideally, all happen at the same time - if for some reason the carrots aren't cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done. Serve immediately.
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