July 22, 2009

Brown Sugar Carrots

These carrots are great for a Sunday dinner side dish

Brown Sugar Carrots
Recipe from my friend Jenny
1 ½ lbs chopped, peeled carrots or baby carrots
1 cup chicken broth
4 Tbsp butter
3 Tbsp brown sugar
½ cup toasted walnuts or pecans

In a large frying pan toast the walnuts or pecans. I had walnuts.
Once you smell the nuts, they are done. Take them out and chop.

In the same pan (I don’t like dishes) melt the butter.

Once melted, add the chicken broth and carrots.

Add brown sugar, because everything is better with brown sugar.

Simmer around 10 minutes or until the carrots are tender. I like the contrast of the crunchy nuts and carrots, so I cook them until they are a little soft. Put a lid on the pan to speed up the process.

If the carrots are done cooking, but there is still a bit of broth left, remove the carrots with my mom’s favorite kitchen tool.

Turn the heat up and let the broth and sugar reduce until nice and caramely. Poor over carrots, add nuts, stir.



hannah said...

I adore this recipe...

PheMom said...

You know, I make my carrots with white sugar and ginger and sometimes almonds - now I really want to try them this way. I love brown sugar! Welcome to The Hive!

Anonymous said...

The nuts must add so much to this yummy carrot dish. Brown sugar is my favorite ingredient.

Yours look good enough to eat.

Kendahl, Stepmom Extraordinaire said...

I make this a lot and love it! If you add a little bit of ginger, it gives them just the right amount of kick to go with the sweetness of the brown sugar.