This wonderfully rustic, buttery, bright side dish was one I used when I wanted to impress some new dinner guests. It was a great choice! I decided to make boeuf bourguignonne and needed something equally rustic and wonderful to go along with it. These carrots were delicious, easy, and beautiful! See those bites that have the pretty caramel color, oh yum! Caramelized carrots, yes, please!
- 1 lb of carrots, scraped and sliced into bias-cut rounds about 1/4 inch thick
- 3 tbsp butter, divided
- 1 1/2 tsp sugar
- salt
- a little (maybe a tbsp) parsley, finely chopped
Put carrots into a heavy pan with 2 tablespoons of butter, a pinch of salt, the sugar, and 1 cup of water. (If increasing recipe, it is 1 cup of water per one pound of carrots.) Cook uncovered for 20 to 25 minutes until nearly all the water has evaporated and the carrots are tender. Add another lump of butter (about 1 tbsp) and shake the pan so the carrots do not stick. You can also add a teaspoon of sugar with that final lump of butter, letting this cook until it has formed a thick syrup which coats the carrots.
Add a little finely chopped parsley before serving.
(Enough for four people)
Rustic and wonderful!
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