Glazed Carrots Parsley

Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray. Add butter and minced garlic into a small saucepan over medium-high heat.

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Add in the maple syrup salt and pepper.

Glazed carrots parsley. Drizzle the sauce evenly over the carrots. In a medium sized bowl add the carrots olive oil butter brown sugar garlic and salt and pepper and. Place the cut carrots in a large microwave safe bowl then cover with water and cook for about 6 minutes or until tender.

Drain the carrots then pour the brown sugar mixture over the carrots. Gently stir the carrots and the sauce to combine. Simmer covered for 10 minutes on low.

Place the carrots on the sheet pan and drizzle on the olive oil and 1 tablespoon of honey. Stir for two minutes then remove from heat. Grind on a little black pepper.

Bake until the carrots. Mix warm melted butter with brown sugar and salt and set aside. Serve in a hot vegetable dish sprinkled with chopped parsley mint or chervil.

- 750 g of baby carrots - 1 cup of chicken stock - 2 tbsp of butter - 2 tbsp of granulated sugar - 1 tbsp of parsley - salt and black pepper. Season with ¼ teaspoon salt and ¼. These glazed carrots are tender carrot coins simmered in a mixture of brown sugar and butter and topped with a sprinkling of parsley.

An easy and inexpensive side dish thats perfect for a. Lightly toss to combine. Peel the carrots and cut them into ½-inch diagonally sliced sections.

Then sprinkle on the salt and pepper. Using your hands toss to coat. Cook stirring occasionally until the carrots are glazed with the thickened sauce about 4 to 5 minutes.

How to Make Glazed Carrots In a saucepan or pot with a lid combine the sliced carrots brown sugar butter salt and water or vegetable stock. Place the cut carrots in a single layer. Shake the saucepan so the carrots become coated with the buttery glaze.

Its really important to cut the carrots the same thickness otherwise they will cook unevenly.

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