Monday, September 24, 2012

Glazed Baby Carrots

I just love these lil buggers. I have to laugh because my daughter refuses to eat any cooked vegetables with the exception of broccoli and string beans. She truly is my little bunny rabbit. So I thought if I made these she may possible eat them? Yea no; she sat there with her pile of raw baby carrots and ranch dressing to dip with.  She is some funny kid. I hope everyone has a great week!


1 pound baby carrots
3 tablespoons butter
1/2 teaspoon salt
1 cup water
1 vegetable bullion cube
1 heaping tablespoon sugar
Fresh Thyme for garnish

Melt the butter in a sauté pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and toss to combine. Add the water and bullion cube. Cover the pot and cook for another 3 minutes.
Uncover the pot and increase heat to medium-high. Give the pan a good shake to move the carrots around and cook away most of the liquid. Turn off the heat and serve.