Easy Glazed Carrots
by May 16, 2017,
Photo Credit: Diana Rattray
I used Southern sorghum syrup to glaze these carrots, but light molasses or golden syrup could be used as well. Brown sugar, ginger, and allspice provide extra flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Peel the carrots with a vegetable peeler. Slice them diagonally into 1/4-inch rounds.
- Transfer the carrots to a medium saucepan. Cover with water and bring to a boil. Reduce the heat and cover the pan. Continue cooking for about 8 minutes, or until the carrots are just tender.
- Melt the butter in another saucepan or skillet over medium heat. Add the brown sugar, syrup or molasses, salt, ginger, allspice, and lemon juice. Bring to a boil and cook, stirring, for about 3 to 4 minutes, or until the sugar is completely dissolved. Add the carrots to the syrup and stir gently to coat thoroughly with the sorghum mixture.
- Simmer, stirring frequently, for about 5 to 7 minutes, or until the carrots are tender and coated with the syrupy glaze.
Makes 6 servings.
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Cointreau Glazed Carrots