Glazed Carrots

This recipe has been passed down in my family for generations. My mother made these which she learned from her mother who learned from her mother and I'm sure so on and so on. When I think of cooked carrots these are what I think of, warm and sweet. It is so simple but so delicious. The brown sugar offers that deep, rich sweetness from the molasses and the butter adds the silky, smoothness to the carrot.
It can be a side to so many dishes, and it's put together so quickly it is always a crowd pleaser and a cook pleaser!

So wash them mitts, lets get cookin'.

Glazed Carrots

6-8 Carrots

3Tbsp Butter

4Tbsp Brown sugar

Peel carrots and remove top and bottom. Cut carrots in large bite size pieces about one inch thick.

Place in a large pot full of cool water.  Bring to boil and cook for 5- 10 minutes just until they are fork tender.

You don't want them to soft you still want a nice bite to them. Once they are cooked, strain water off and replace on stove top that has been turned off.  Let carrots sit for about 30 seconds just to let any extra water evaporate. Add in butter and brown sugar. Stir until sugar is dissolved then you are ready to serve.  Enjoy!