Glazed Baby Carrots
Serves 4 to 6
Did you now that the so-called baby carrots that are labeled as "cut" are not babies at all? They are actually cut from larger carrots into baby shapes. If you can get real babies, do so. They have a milder, sweeter flavor and get tender more quickly. But this recipe is very good either way. For something a little different, see the glazed carrots with dill in the similar and related recipes links.
- 2 pounds baby-cut carrots (see notes below)
- 1-1/12 cups water
- Salt and pepper to taste
- 1 tablespoon brown sugar
- 1/2 cup orange juice
- 2 tablespoons butter, preferably unsalted
- Ground cinnamon
Place carrots and water in a large skillet. Add salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 25 minutes depending on size and age. Remove the lid and add the brown sugar, orange juice and butter. Sprinkle lightly with cinnamon. Cook over high heat until most of the moisture has evaporated and the carrots are lightly glazed. Taste for seasoning. Serve immediately.
Notes: If you prefer to use real baby carrots, just clean them and adjust the cooking time as they will probably cook more quickly. Alternately, you can use mature large carrots. Peel and cut on the bias into baby-cut size.