Everyone loves these. Yes, everyone. Even those kids that swear they hate all vegetables, especially when cooked. So it's worth a shot to try these if you're new to the concept of glazed carrots. And if you've tried the packaged stuff from the grocery store, well lets just say I've been informed that mine are WAY better. Not to brag, or anything.
I made a big batch this evening for tomorrow's Easter dinner. These are even better after sitting in the fridge overnight, and why do all the work of cooking after church tomorrow morning? I want to enjoy time with kids and grand babies instead!
You'll need the following ingredients for a family-sized batch:
2 lbs. carrots, peeled and chopped (or just use the baby carrots to save time. I chopped the baby carrots to make them easier eating for the little ones).
Cook these to the desired firmness. Drain well in a colander. While these are draining, prepare the glaze:
1 cup brown sugar
3 Tablespoons corn starch
2/3 cup salted butter (margarine might work, but I almost always use real butter in everything)
1 tsp. salt
1/8 tsp. ground black pepper
Mix the brown sugar, salt, pepper, and cornstarch together until well-blended.
Melt butter in a saucepan over low. As soon as it liquified, mix the brown sugar mixture into the butter. Cook on medium heat until bubbly, stirring often.
Put the carrots back in their pot, and pour the glaze over the top, mixing until everything is covered. Bring to a boil for a few minutes, stirring frequently, until the glaze is thickened and coats everything nicely.
Serve immediately or pop this into the fridge and heat up the following day like I plan on doing to save some time.
Happy Easter, and I hope your little Easter bunnies enjoy their carrots!
