Glazed Carrots

 A quick and easy side for any meal. These carrots are never leftover and will hold their own against the most savory of meals.


  • 1.5Lbs Carrots, Peeled, Faux Tourne
  • 1/2t Corn Starch
  • 2T Sugar
  • 1.5C Veg or Chicken Stock
  • 2T Butter
  • Fresh Herbs (Parsley)


  • Peel and slice carrots faux tourne. Guide here.
  • Place in a large skillet, and sprinkle with corn starch.
  • Move carrots around pan with large wooden spoon until corn starch is evenly distributed and no clumps remain.
  • Add stock, butter, sugar, and bring to a high boil. Cover, reduce, and simmer about 10 minutes until carrots are tender and easily pierced.
  • Bring to a high heat uncovered and evaporate water until carrots appear glazed and shiny.
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