3 DIFFERENT RECIPES FOR GLAZED CARROTS
GLAZED BABY CARROTS

  • 1 lb fresh, frozen or canned whole baby carrots
  • 2 Tbsp butter or margarine
  • 1/4 cup packed brown sugar

    Cook carrots in a small amount of water until tender; drain
    In a saucepan, combine butter and brown sugar; heat until sugar dissolves
    Add carrots & toss to coat
    Heat through
    Yield: 4 servings

    GLAZED CARROTS WITH PECANS

  • 5 c. carrots, cut into 1/4 inch rounds
  • 1-1/2 c. water
  • 1/2 tsp. salt
  • 1/2 c. butter, melted
  • 2 tsp. honey
  • 1 tsp. salt
  • 1/4 tsp. coursley ground pepper
  • 2 tbls. lemon juice
  • 1/2 c. cousley chopped pecans

    Cook carrots in water with salt until tender crisp.
    Drain well.
    Heat remaining ingredients, except pecans and pour over hot carrots.
    Toss with pecans and serve
    Serves about 8

    LEMON GLAZED CARROTS


    These are very good

  • 1-1/2 lbs medium carrots, cut 1/2 in and diagonal (we bought already sliced ridged carrots)
  • 3 Tbsp butter or margarine
  • 3 Tbsp brown sugar
  • 3 Tbsp lemon juice
  • 1/4 tsp salt
  • grated lemon peel, optional

    Place carrots in saucepan; cover with water.
    Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp.
    Meanwhile, in a small saucepan, melt butter.
    Add brown sugar, lemon juice and salt.
    Bring to a boil, stirring constantly.
    Drain carrots; add butter mixture and toss gently
    Garnish with lemon peel if desired