Almost Like Dessert Honey And Brown Sugar Glazed Carrot Pennies Food
GLAZED CARROT PENNIES
This is my favorite carrot recipe of all time. It almost tastes like "Thanksgiving" sweet potatoes to me. I just love them. If you don't think there's enough glaze in the pan, just add double the amount of the butter and brown sugar, and add a little more of the cinnamon and nutmeg. Just a dash or so. I hope you enjoy this!
Provided by Robyn Bruce
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Peel and trim carrots. Cut carrots crosswise into slices one quarter inch thick (so they look like pennies).
- 2. Place carrot slices in a medium-sized saucepan. Add about one inch of water to saucepan. Set saucepan over high heat and bring water to a boil. Reduce heat.
- 3. Cover saucepan and gently simmer carrots until they are just tender, 10 to 15 minutes.
- 4. Drain carrots in a colander. Return carrots to saucepan.
- 5. Add butter, sugar, salt and spices to carrots in saucepan.
- 6. Set saucepan over medium heat and cook mixture, stirring constantly, until butter and sugar are melted and form a glaze on carrots, about 4 minutes. Serve immediately.
ALMOST LIKE DESSERT HONEY AND BROWN SUGAR GLAZED CARROT PENNIES
Honey-brown sugar glaze enhances the natural sweetness of carrots. Flecks of parsley add color and flavor. This recipe is sweet enough to be served as a healthy desert! But I don't suppose the kids would comply... :-) This is a good way to have your "dessert" and eat "healthy" too!
Provided by Anu_N
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
- Melt butter in a small saucepan; add honey and brown sugar.
- Stir in parsley, if desired.
- Heat thoroughly; stirring until blended.
- Pour over carrots.
- Serve hot.
Nutrition Facts : Calories 130.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.7, Carbohydrate 20.2, Fiber 2.1, Sugar 16.4, Protein 0.8
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