Mamaw’s Southern Glazed Carrots
I can’t remember a single dinner with my Grandmothers, Uncles and Cousins that didn’t have a large serving of Glazed Carrots on the table. I love the way they smell while they’re cooking. And they certainly add a lovely flair of color to any dinner spread.
My Mom often made Glazed Carrots from a can in the winter. But when it came to those special dinners, for holidays or special guests, she always made them from scratch. She would enlist me to peel and cut the carrots. As I got older, she set me to mixing all the ingredients and watching this special dish as they cooked on the stove. I always loved cooking with my Mom.
Preparation Time: 10 minutes
Cook Time: About 20 – 30 minutes
- 1 lbs of fresh Carrots
- 1 cup Water
- 2 tblspns Brown Sugar
- 2 tblspns Butter or Margerine
- Peel and slice the carrots.
Cut the carrots into uniformly sized pieces so they cook at the same rate. I prefer to cut the carrots into round pieces.
- In a large pot, add the water and the carrot pieces. Cook until they’re barely soft.
You want the water to cover the carrots, so if you need to add water, do so. You don’t want the carrots so soft that they turn to mush. And you don’t want them so hard, that they’re not fully cooked. Monitor the slices until you can stick a fork through the slice without a lot of effort.
- Remove the carrots from the heat and drain off the water through a colander.
- In a medium skillet, melt the butter and add the brown sugar. Combine these until the brown sugar becomes a smooth glaze. You can add 1 tblespn of water, if the glaze is too thick. But make sure the glaze is fully combined and mixed together before you add the carrots.
- Add the carrots to the glaze and gently stir them into the mix. Try to ensure each carrot is covered in glaze. Cook for an additional 10 to 15 minutes.
- Serve Hot
- You can sprinkle a few flakes of parsley over the carrots as they cook in the glaze to add color.
- You can use ¼ cup of maple syrup or honey in place of the brown sugar.
- You can add ¼ cup of honey with the brown sugar to make the glaze. But don’t add water to this mix.
- Serve Hot