Ingredients
Equipment
Method
- Peel carrots and slice into uniform ¼ inch rounds so they cook evenly.
- Melt butter in large skillet over medium heat until it stops foaming, then add sliced carrots and stir to coat with butter.
- Sprinkle brown sugar over carrots and stir until sugar starts dissolving, then add water or broth.
- Cover skillet and cook for 10 to 12 minutes, stirring occasionally, until carrots are fork tender but not mushy.
- Remove lid and continue cooking 3 to 5 more minutes, stirring frequently, until liquid reduces into thick glossy glaze that coats carrots.
- Add cinnamon and salt, stirring to distribute evenly, then continue cooking while stirring constantly until glaze thickens and looks shiny.
- Transfer to serving dish immediately, garnish with fresh parsley if using, and serve hot.
Nutrition
Notes
Use medium heat to prevent burning sugar. Cut carrots uniform size for even cooking. Don't add too much liquid or glaze will be thin. Cook uncovered at end to reduce glaze to thick coating. Serve immediately while hot for best glaze texture.