Who couldn't use another sweet and simple side dish in their back pocket? Easy Glazed Carrots are a sure bet - quick, frugal, tender, and tasty! Don't skip the cornstarch, and do be patient - a vigorous boil in the last five minutes is when the glaze really comes together.
2tablespoonhoneymaple syrup, or packed brown sugar
kosher saltto taste
ground pepperto taste
chopped fresh parsleyto taste
Instructions
Prepare the carrots. Peel the woody skin, then slice on the diagonal into ½” coins.
Place the carrots into a 2-quart saucepot. Combine the water (or broth) and cornstarch in a measuring cup or jar; whisk until smooth, then pour over the carrots.
Add the butter, sweetener of choice, and ½ teaspoon kosher salt. Turn the flame to high and bring the liquid to a simmer, tossing occasionally to help the butter and sweetener melt into the water. Adjust the heat to maintain a simmer and cook, stirring occasionally, for 15 minutes, or until the carrots are tender; you should be able to insert the tip of a paring knife into the center of a carrot and meet little resistance.
Increase the heat to high and boil 5-6 minutes more, or until the glaze is thick and shiny.
Stir in the parsley, then taste for seasoning and add salt or pepper to taste. Serve immediately.