Glazed Carrots
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I did not like carrots as a child, but I love them now.  In my very informal survey (n = 3) it seems most people only use carrots when they are making a stew or roast – and toss them in to cook with the meat.  Or of course in a cake.  So, this is less a recipe and more about hoping you will consider carrots as a vegetable side dish for any main course.  Your guests will be delightfully surprised and will love them!

Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.  And the way my dear friend Milena taught me in the last millennium to prepare them, they are easy and delicious.  Here is how I prepare them for 2 people.

Peel 4 carrots, trim the ends and slice them on the diagonal ½ inch thick.  Place them in a pot and cover with water by about an inch.  Bring to a boil then reduce to a simmer and cook until done but still have a bit of a crunch which should take about 12 minutes.  Drain and return to the pot.  Add 3 tablespoons of butter, juice from ½ lemon and ¼ cup of brown sugar.  Bring to a simmer and cook for 3-4 minutes.  Serve with a slotted spoon.

Easy.  Delicious.  Colorful on the plate.  I hope you enjoy.

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