
I found the recipe HERE but decided to cut them into diagonal pieces because I know my family. They don’t want food that looks fancy schmancy on the plate, they want to be able to dig right in without any hold-ups.
I did make a couple of changes to the recipe like cutting them. I used my homemade brown sugar with a little more molasses than the recipe called for. Because of this, my carrots turned out darker, but that is fine with me because we love the taste of molasses. I also left out the rosemary because I was looking for a sweetened carrot flavor without anything else being tasted.
If you had rather have carrots that are not dark, be sure to use a light brown sugar and stick with 1 tablespoon of molasses. I only buy blackstrap molasses so it could be part of the reason why for the extra darkening. This dish is quick and easy with just a little sweetening.
Brown Sugar and Molasses Glazed Carrots
INGREDIENTS- 2 tablespoons oil
- 1 pound carrots, peeled and sliced
- Salt and pepper to taste
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- ½ cup water ** if needed
- 2 tablespoons butter
1. In a large skillet heat oil over medium heat. Add the carrots with salt and pepper, stir to coat with oil. Cook for about 4-5 minutes and add the brown sugar and molasses. Continue stirring the carrots. Cook until carrots are tender and sauce is thickened, about 5-10 minutes. **If needed, add a little water to prevent the sauce from burning.
2. Add butter to skillet and cook until melted, stirring to coat the carrots.
3. Serve
What did I tell ya? Quick, easy and lightly sweetened. If you try this, let me know how you like it.

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