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Ingredients
Scale
- 2 pounds carrots, trimmed
- 4 tablespoons unsalted butter or extra-virgin olive oil
- ¾ teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons water
- ¼ cup brown sugar or honey
- 2 garlic cloves, grated
- 1 teaspoon fresh lemon juice, plus more to taste
- chopped fresh parsley, for garnish
Instructions
- Cut the carrots diagonally into 2-inch chunks. Slice thicker pieces in half lengthwise for even cooking.
- Melt butter or heat olive oil in a large skillet over medium heat. Add the carrots, ½ teaspoon salt, and black pepper. Cook for 5 to 10 minutes, stirring occasionally until they start to soften.
- Pour in the water and cook for another 2 minutes until it reduces slightly. Add the brown sugar and simmer for 5 to 10 minutes until the carrots are tender and coated in a syrupy glaze.
- Remove from heat, stir in garlic and the remaining ¼ teaspoon salt, then toss to combine. Add lemon juice and season with more salt, pepper, or lemon to taste if required.
- Garnish with parsley before serving.
Notes
For a sweeter glaze, add more brown sugar or honey according to your taste.
You can substitute carrots with baby carrots for a quicker prep time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg