Ingredients:

  • 1 lb Carrots, peeled and cut into 1-inch pieces
  • 4 Tbsp Unsalted Butter
  • 1/4 cup Light Brown Sugar, packed
  • 1/2 cup Water or Vegetable Broth
  • 1/2 tsp Kosher Salt
  • Pinch Freshly Ground Black Pepper
  • 1 Tbsp Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Prepare the carrots: Peel the carrots and cut them into uniform 1-inch (2.5 cm) pieces. If using thicker carrots, consider halving them lengthwise first to ensure even cooking.
  2. Start the glaze: Place a large deep sauté pan or saucepan over medium heat. Add the butter and allow it to melt completely. Stir in the brown sugar, salt, and pepper, mixing until the sugar is dissolved into the butter to form a fragrant syrup.
  3. Add liquid and carrots: Pour in the water or broth and bring the mixture to a gentle simmer. Add the prepared carrots to the pan, ensuring they are sitting mostly submerged in the liquid.
  4. Braise until tender: Reduce the heat to medium-low, cover the pan, and allow the carrots to braise for 10–12 minutes, or until they are nearly fork-tender.
  5. Reduce the glaze: Remove the lid and increase the heat to medium-high. Continue to cook, stirring frequently, for an additional 6–8 minutes. The remaining liquid must reduce rapidly, intensifying the glaze.
  6. Finish and serve: Continue cooking until the liquid has thickened significantly, coating the carrots in a glossy, sticky sheen. Taste and adjust salt if necessary. Garnish with fresh parsley before serving.