Won’t it be nice, just this once, for the kids not to whine about having to finish their vegetables?
- 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 1⁄2 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.
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.