Who couldn't use another sweet and simple side dish in their back pocket? Easy Glazed Carrots are a sure bet - quick, economical, and delish! Don't skip the cornstarch, and do be patient - a vigorous boil in the last five minutes is when the glaze really comes together.
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 tsp 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.