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Yield: 4 servings
[edit] Ingredients
1 |
pound carrots peeled, and |
|
inch cut wedges |
1 |
|
3 |
tablespoons unsalted butter divided |
1 |
tablespoon brown sugar |
[edit] Preparation
Step 1 |
Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. |
Step 2 |
Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup. |
Step 3 |
[edit] About Braised and Glazed Carrots
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