Glazed Carrot Coins: Difference between revisions
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=== Preparation === | === Preparation === | ||
In a | In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter and bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla. | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Carrots]] | [[Category:Carrots]] | ||
Revision as of 22:56, 15 July 2014
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Taste of Home 1998 (pg 225) |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
| 12 medium carrots, cut into 1-inch pieces | |
| 1/2 c | brown sugar, packed |
| 3 T | butter or margarine |
| 1 t | lemon juice (or 1 T lemon zest) |
| 1/4 t | vanilla extract |
Preparation
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter and bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.
