Glazed Carrots

I need to eat more vegetables. Who doesn't?  Carrots seem like a logical addition. They have wonderful nutritional value including vitamin A, fiber and antioxidants. I don't hesitate to eat them with hummus, dill dip, or spinach artichoke dip. They also blend well in smoothies - adding sweetness but not strong flavors. Most often we eat them cooked in other dishes - pantry soup, or chicken and dumpling soup, pork friend rice, or Italian sausage stew. 

Of course carrot cake counts (which is another recipe waiting to be blogged about) but the oil and sugar negate some of their benefits. So, this solid side-dish of glazed carrots will bring you some sweetness to many meals. 

Glazed Carrots

2 Tbsp. packed brown sugar

1 Tbsp. unsalted butter*

1 cup water

1 tsp. salt

1 lb. carrots, peeled and cut on a sharp diagonal into 1/4" slices

1 tsp. lemon juice (optional)

salt and pepper (to taste)

Bring brown sugar, butter, water and salt to a boil in a 10" heavy skillet, stirring until the sugar dissolves. Add carrots and simmer until just tender, 4-5 minutes (Go by texture, NOT time. I like a soft carrot, some people like it crispier.) 

Transfer carrots with a slotted spoon to a bowl. Boil remaining liquid until reduced to about 1 1/2 Tbsp of glaze. (Watch the pan closely, it seems like its not reducing at all, and then BAM its right where you want it). 

Return carrots to skillet and cook over low heat, stirring until coated with glaze and heated through again. Turn off heat and stir in lemon juice, season with salt and pepper, and serve.

*use Earth Balance vegan butter and this is a vegan recipe. You need the fat to create the right glaze.