Kate's Cuisine

Nov 26 2009

Glazed Carrots: Review

These carrots are very easy to make and that’s probably why I do like making them every so often. Really, boiling the carrots and melting the butter are the hardest parts of this recipe. I however, am not huge on the idea of sugar-coated vegetables and for that reason, I don’t make them all that often. But again, it’s one of those recipes that is perfect for when you need something that’s just a little bit different. And tons of people loved glazed carrots so chances are, any guest will be happy with these!

It’s very important that once you’ve put the carrots into the frying pan with the butter and the sugar that you keep a very careful eye on it. As you can see from the picture in the recipe, butter and sugar both burn very quickly so if you don’t take the carrots off the heat as soon as they’re brown, they’ll turn to black very quickly. These ones I made didn’t burn that badly and they still tasted like sweet, sweet glazed carrots. But one more minute and I would have been screwed. So just watch them closely.

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