Ingredients for Glazed Baby Carrots With Currants
- 1 pound baby carrots
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1/4 cup dried currants
- Salt & Freshly Ground Black Pepper
- 1/4 cup water
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How to Make Glazed Baby Carrots With Currants
- Bring a large pot of salted water (about 4 cups) to a boil over high heat.
- Add the baby carrots and cook until tender-crisp, about 5-7 minutes.
- Drain the carrots immediately and rinse under cold water to stop the cooking process.
- Drain the carrots thoroughly.
- Melt the butter in a large skillet over medium heat.
- Add the carrots, brown sugar, and 1/4 cup water to the skillet.
- Cook, stirring frequently, until the carrots are heated through and the liquid has reduced to a glaze, about 5-7 minutes.
- Stir in the currants.
- Season generously with salt and pepper to taste.
- Transfer to a serving dish and serve hot. (To reheat leftover carrots, add them to a covered skillet with 2 tablespoons of water and cook over medium heat until heated through.)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
9g
Carbs
4g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Side Dishes Fruit Vegetables Canadian Easy Beginner Cook Dinner Party Holiday Event Stove Top Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Ontario Low In Something Carrots Equipment Presentation Served Hot
