Did you know carrots are a member of the parsley family (Daucus carota)?
They have lacy green foliage, an edible orange taproot with a mild, sweet flavor and crisp texture, and a tapering shape.
Carrots come in a variety of sizes; also known as an underground cherry.
They are a beautiful side dish to any gourmet meal because they add so much color to the plate.
I especially love this recipe because of the sweetness of the brown sugar and molasses that makes a delicious sauce.
Personally, I could eat a whole plate of these “ultimate comfort food” delights!
Brown Sugar Glazed Carrots
- 2 tablespoons extra-virgin olive oil
- 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled (tops reserved for garnish)
- Kosher salt and freshly ground black pepper
- 2 tablespoons dark brown sugar
- 1 tablespoon molasses
- 1/2 to 1 cup water
- 2 tablespoons butter
- 1 sprig rosemary
In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper.
Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time.
Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 3-5 minutes.
Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan.
The carrots should be tender and fairly yielding when pierced with the top of a knife.
Add the butter and the rosemary sprig.
Once the butter has melted remove the rosemary sprig and discard.
Transfer the carrots to a serving bowl and garnish with the chopped carrot tops (or parsley).
These brown sugar glazed carrots are quick and very easy to make and oh so delicious!
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