Wednesday, March 30, 2011

Lemon Glazed Carrots

  I love carrots.  I have since I was a little tyke; so much so, Mom had to take me to the hospital as a baby.  She panicked when she woke up to an orange kid.  Turns out, when you eat a lot of your favorite carrot and squash baby food, you end up with carotenosis.

  I've branched out since then, but I still love carrots.  Recently, I found a recipe for glazed carrots that has one of my other favorite flavors - lemon.  Just in time for lighter spring meals!

Lemon Glazed Carrots
Serves 6

9 medium carrots
4 tablespoons butter, cubed
1 to 2 tablespoons fresh lemon juice
2 tablespoons brown sugar

  Start by peeling the carrots, and slicing them in half lengthwise.  Boil the carrot slices in salted water, just until tender, and drain well.

  In a heavy skillet, melt the butter.  Add the lemon juice and brown sugar.  Stir the mixture until it thickens.  Add in the carrots and cook until they are well glazed and heated through.

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