Sticky Carrots

Won’t it be nice, just this once, for the kids not to whine about hav­ing to fin­ish their veg­eta­bles?

Rule 34 in action, folks.
  • Ingre­di­ents:
  • 5 lbs.1 car­rots, peeled and cut diag­o­nal­ly into 1/2‑inch-thick slices
  • 1 cup but­ter
  • 1 cup brown sug­ar
  • 1 tsp. salt
  • 3 12 tbsp. chopped pars­ley

Peel and slice up your car­rots how­ev­er you like: I pre­fer the 1/2‑inch-thick diag­o­nal slices, because the more sur­face area you have, the more glaze you’ll get with each bite. But that’s just me. Cut ’em into coins; sticks; be lazy and use baby carrots—it’s all good.

Tip:

Whichev­er way you slice your car­rots, make the pieces con­sis­tent so they’ll cook even­ly.

Put the car­rots in a large pan and add enough water to cov­er.

Boil for 8 to 10 min­utes, or until they’re ten­der. Drain and return to pan.

Add but­ter, brown sug­ar and salt over very low heat, stir­ring often until it all melts.

Cook for anoth­er 5 min­utes; you’ll want to stir almost con­stant­ly so the but­ter and sug­ar don’t burn.

Add pars­ley and stir to coat, then serve.

  1. Hey, I had a lot of com­pa­ny that day! Make a small­er amount if you want, and I don’t want to hear any snivel­ing about how you were told there would be no math.