These glass carrots are simple and sweet with a buttery cane sugar glaze.
- Taste: Tender and buttery with rich sweetness of the sugar in maple, perfectly balanced with a pinch of salt and pepper.
- Skill level: This recipe is easy and suitable for beginners.
- Preparation: Cut the thicker ends of the carrots in half, so all carrots have the same thickness for cooking.
- TIME TIME SAVING: Jump the peel and cut and use carrots for children in this recipe.
- Serve suggestions: Serve with any protein, from roasted chicken to holiday ham.
Tips for ingredients for glazed carrots
- Carrots: Fresh carrots, carrots for children or rainbow carrots can be used; Peeling is optional. Fresh garden carrots cook a little faster than the carrots purchased in the store.
- Enamel: Fuse light cane sugar with maple syrup is a quick glaze. If you only have one or the other, it works well in this recipe.
- Variations: For a festive touch, with carrot glass gasket with herbs such as twigs of fresh parsley, dill, thyme or rosemary.
Memorizing glass carrots
Keep the remaining window carrots in a covered container in the refrigerator for a maximum of 5 days. They can be heated in the microwave oven or in a saucepan with a little more butter.
The glass carrots can be frozen in bags with zipper for a maximum of two months and thrown frozen in an abundant hamburger soup.
Do you have more carrots? For the grand finale, try carrot cake biscuits, Carrot cake cheesecakeor carrot cake!
Crazy for carrots?
Did you like these glass carrots? Leave an evaluation and a comment below!
Glass carrots
These glass carrots are a sweet and salty side dish with a buttery and caramelized coating.
Prevent the screen from becoming dark
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Add carrots, water, brown sugar, butter and maple syrup in a pan over medium heat.
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Mix from time to time until the butter melted. Increases the medium-high heat and leads to a boil.
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Reduce the heat to cook over low heat, cover and cook 8-10 minutes or until carrots are becoming tender when they are pierced with a fork.
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Remove the lid and raise the heat at the top, continue cooking until the water is evaporated and the carrots are covered in enamel.
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Season with salt and pepper and serve hot.
You can use fresh or frozen carrots, whole or for children for this recipe.
Make sure the carrots have about the same dimensions so that they cook evenly, they cut the thicker ends in half if necessary.
Fresh garden carrots cook faster than carrots purchased in the shop.
You can make glass carrots in the microwave. Put the carrots on a plate and add about 1/2 ″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add the glaze ingredients and cook another 1-2 minutes.
Keep the leftovers in an airtight container in the refrigerator for a maximum of 5 days.
Calories: 120 | Carbohydrates: 20G | Protein: 1G | Fat: 5G | Saturated fat: 3G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Trans fat: 1G | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3G | Sugar: 14G | Vitamin A: 19075Iu | Vitamin C: 7mg | Soccer: 50mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side
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