Glazed Carrots

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.

Ingredients

• 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

Method