Sweet Glazed Carrots

Are there certain vegetables and/or fruits that you like cooked, but not raw?  Or, enjoy raw but not cooked?  Maybe I am the only one. There are certain vegetables I will eat raw but just prefer cooked, including carrots.  Carrots are ok raw, but I LOVE them cooked.  Same with celery.  Now if you go glazing things up with some goodness, carrots get even BETTER!

These are just an easy side dish I have been making for a long time.  I use them mostly for holidays or special occassions but who says you can't have them more often than that?  I mean, if anyone can take beautiful, healthful carrots and make them bad for you, I can.  We established that long ago.  Hey, I am not necessarily proud, but in this case, I am dang thankful!

I was sure if I slathered some veggies up in sweetness and butter I could get hubs to eat them.  No go.  He declines them, with the most refined manners, every, single, time.  Secretly I am glad, because it means more for me.  So although these are a very easy side dish, I decided to share them anyway, we are all at different cooking levels and I think that anything that is this good, and this easy, should be a staple in your recipe collection!

These carrots are steamed or boiled to perfection, not mushy, not crunchy but tender on the outside with a WEE bite on the inside.  Then glazed with fabulous, simple ingredients that will make your company think you are a master in the kitchen!  I always top mine with a little chopped green onion!

Here is what you need:
1lb carrots, chunked (or I used a 1lb bag of baby carrots)
1/3 cup brown sugar
1 tbsp butter
1 tbsp honey
1 green onion/scallion chopped for garnish (optional, could use parsely or chives as well)

Place carrots in a medium saucepan.  Fill with water, add some salt, and bring to a boil.  After they begin to boil, keep boiling for 3-5 minutes.  This really depends on how you like them, so go longer if you like a softer carrot. Drain.  Put carrots back in the saucepan and add in brown sugar, butter and honey.  Toss until coated and continue to stir over medium heat for 2 minutes.  The sugar will be disolved and the glaze will be smooth.  Pour into a serving dish and top with chopped green onions/scallions

Enjoy these little bites of sweet goodness, and make sure to make extra, trust me, you will need them!!!

Your "sweet carrots, YES PLEASE" chefwannabe