How to Cook Glazed Carrots
You can use regular carrots, or make this more fun with a bag of rainbow carrots that come in yellow, purple, red and orange. Or you can use crinkle cut carrots, which are often sold near shredded carrots in the produce aisle.
Calories 113 kcal
1 pound carrots (peeled and sliced into about 1/4-inch thick rounds) 2 tablespoons unsalted butter (or olive oil) 1/4 teaspoon salt 1-2 tablespoons honey
Peel and trim the ends of the carrots.
Slice into rounds of equal thickness, about ¼-inch thick.
Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
Cook, covered, for 8-10 minutes, or until soft when poked with a fork.
Remove the cover and drizzle with salt and honey. Cook, stirring occasionally, for an additional 2 minutes to let any excess water evaporate. Serve warm.
To store, let cool and store in an airtight container for 3-5 days. Reheat for about 30 seconds in the microwave or until warm. Stir halfway through warming for even heating.
Putting the cover on the pan while the carrots cook traps the steam to both help prevent the carrots from sticking to the pan and resulting in perfectly tender slices. Try to slice the carrots to an even thickness of about 1/4-inch thick. You don't need to measure, but if they're all about the same thickness, they'll cook at the same rate.
Use baby carrots if that's what you have on hand. You may need to increase the initial cooking time by 2-4 minutes or until they are soft on the inside.
Skip the honey if making to share with a child under age 1.
Calories: 113 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 15 mg | Sodium: 225 mg | Potassium: 367 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 19119 IU | Vitamin C: 7 mg | Calcium: 40 mg | Iron: 1 mg