Glazed Carrots Parsley

How to Make Glazed Carrots In a saucepan or pot with a lid combine the sliced carrots brown sugar butter salt and water or vegetable stock. Place the cut carrots in a single layer.

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Drain the carrots then pour the brown sugar mixture over the carrots.

Glazed carrots parsley. - 750 g of baby carrots - 1 cup of chicken stock - 2 tbsp of butter - 2 tbsp of granulated sugar - 1 tbsp of parsley - salt and black pepper. An easy and inexpensive side dish thats perfect for a. Drizzle the sauce evenly over the carrots.

These glazed carrots are tender carrot coins simmered in a mixture of brown sugar and butter and topped with a sprinkling of parsley. Mix warm melted butter with brown sugar and salt and set aside. Add butter and minced garlic into a small saucepan over medium-high heat.

Bake until the carrots. Add in the maple syrup salt and pepper. Simmer covered for 10 minutes on low.

Then sprinkle on the salt and pepper. Season with ¼ teaspoon salt and ¼. Gently stir the carrots and the sauce to combine.

Its really important to cut the carrots the same thickness otherwise they will cook unevenly. Grind on a little black pepper. Place the cut carrots in a large microwave safe bowl then cover with water and cook for about 6 minutes or until tender.

Peel the carrots and cut them into ½-inch diagonally sliced sections. Cook stirring occasionally until the carrots are glazed with the thickened sauce about 4 to 5 minutes. Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray.

Stir for two minutes then remove from heat. Shake the saucepan so the carrots become coated with the buttery glaze. Place the carrots on the sheet pan and drizzle on the olive oil and 1 tablespoon of honey.

Using your hands toss to coat. Lightly toss to combine. In a medium sized bowl add the carrots olive oil butter brown sugar garlic and salt and pepper and.

Serve in a hot vegetable dish sprinkled with chopped parsley mint or chervil.

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