Glazed Baby Carrots With Currants
photo by I'mPat
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 1⁄2 lbs baby carrots
- 2 tablespoons unsalted butter
- 2 tablespoons firmly packed light brown sugar
- 1⁄3 cup dried currant
- salt & freshly ground black pepper
directions
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the baby carrots and cook until barely tender, about 5 minutes.
- Drain and rinse under cold water.
- Drain well.
- Melt the butter in a large skillet over medium heat.
- Add the carrots, brown sugar and 1/4 cup water.
- Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
- Stir in the currants.
- Season with salt and pepper.
- Transfer to a serving dish and serve hot.
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Reviews
-
I scaled this back for 3 serves and we were wishing there was more as they were so delicious. I had scaled it back to 3 serves and as I didn't have baby carrots I cut some large carrots on the diagonally and followed as per recipe which we all enjoyed, though it wasn't till we had finished I realized I had forgotten the currants for which I kicked myself, thank you Dancer^ made for Name that Ingredient tag game.
RECIPE SUBMITTED BY
Dancer
Guelph, 0