I used dried lemon pepper and it was very good.
- Carbohydrate 12.3728666666667 g
- Cholesterol 242.95 mg
- Fat 91.8484333333333 g
- Fiber 4.33066680908203 g
- Protein 1.91623333333333 g
- Saturated Fat 58.0801866666667 g
- Serving Size 1 1 Serving (262g)
- Sodium 793.198666666667 mg
- Sugar 8.04219985758463 g
- Trans Fat 6.46840666666667 g
- Calories 862 calories
Step-by-step
- Place the carrots in a 12" saute pan and just cover with water.
- Add the butter, cover and bring to the boil.
- Reduce heat, and cook 15 minutes or until crisp tender.
- Remove the cover and boil down on high heat until the liquid has reduced and the carrots are glazed.
- Watch them carefully to prevent burning.
- Add the chopped herbs and season with salt and pepper.
- If they seem dry, add a little more butter.
When working with a strict grocery budget, root vegetables offer maximum yield for minimal cost, turning humble ingredients into polished side dishes through simple technique. This method begins by simmering two pounds of carrots directly in water and butter inside a wide twelve-inch skillet. Covering the pan traps steam to soften the dense roots evenly in fifteen minutes, eliminating the need for a separate steaming basket. Once the carrots reach a crisp-tender bite, removing the lid allows the remaining liquid to evaporate rapidly over high heat, concentrating the butter and natural sugars into a glossy coating without requiring extra sweeteners.
Ideal Main Course Pairings
The rich, buttery profile of glazed carrots pairs naturally with roasted meats that demand a savory counterpart to balance their deep flavors. Serve them alongside a roasted pork loin, a holiday ham, or simple pan-seared chicken breasts where the vegetable's sweetness cuts through heavy proteins. Because the cooking liquid reduces into an emulsion, starchy accompaniments like plain roasted potatoes might crowd the plate, making light grains such as white rice or quinoa a better vehicle for capturing stray drops of herb butter.
- If the glaze breaks and separates into pools of oil, swirl in one tablespoon of warm water to re-emulsify the sauce.
- Should the carrots brown too quickly before softening, reduce the burner heat to medium and add two tablespoons of water to slow the cooking process.
- Dried herbs require a three-to-one conversion ratio if replacing fresh varieties, using two teaspoons of dried product for every two tablespoons of fresh leaves.
