Glazed Carrots

Glazed Carrots could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. One serving contains 276 calories, 1g of protein, and 17g of fat. This recipe serves 4 and costs 70 cents per serving. From preparation to the plate, this recipe takes about 5 minutes. This recipe from What Jew Wannan Eat requires butter, sparkling water, lemon, and parsley. It is perfect for Easter. 55 people have tried and liked this recipe. A few people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 48%. Try Glazed Carrots, Glazed Carrots For Two, and Glazed Carrots for similar recipes.

Servings: 4

Preparation duration: 5 minutes

 

Ingredients:

6 tablespoons butter

3 large carrots, peeled and cut into ½ inch round pieces

½ lemon

½ cup parsley, minced

¼ teaspoon pepper

1 teaspoon salt

6 ounces (about ½ a bottle) sparkling water

½ cup white sugar

Equipment:

baking paper

frying pan

slotted spoon

Cooking instruction summary:

Put the butter and sugar in a pan and add sparking water. Stir until the butter is melted and the sugar is dissolved.Then add the carrots in a single layer and cover with a lid. If your pan doesn’t have a lid, cut out a piece of parchment paper the size of the pan and use that as a lid.Cook covered for about 10 minutes until carrots are tender and the glaze is thick. Make sure to check on your carrots every so often to make sure there is still enough liquid in there. If it gets too low, it may burn, so add more sparkling water if it gets too low. If the carrots are cooked and the sauce is still thin, remove the carrots and continue to cook the sauce until it is thick. Then add them back.Then season with salt, pepper and lemon to taste and stir in parsley. Make sure to wash and dry your parsley well so the green doesn’t bleed onto the carrots.Transfer to plate using a slotted spoon as to not take too much sauce. Serve hot!

 

Step by step:


1. Put the butter and sugar in a pan and add sparking water. Stir until the butter is melted and the sugar is dissolved.Then add the carrots in a single layer and cover with a lid. If your pan doesn’t have a lid, cut out a piece of parchment paper the size of the pan and use that as a lid.Cook covered for about 10 minutes until carrots are tender and the glaze is thick. Make sure to check on your carrots every so often to make sure there is still enough liquid in there. If it gets too low, it may burn, so add more sparkling water if it gets too low. If the carrots are cooked and the sauce is still thin, remove the carrots and continue to cook the sauce until it is thick. Then add them back.Then season with salt, pepper and lemon to taste and stir in parsley. Make sure to wash and dry your parsley well so the green doesn’t bleed onto the carrots.

2. Transfer to plate using a slotted spoon as to not take too much sauce.

3. Serve hot!


Nutrition Information:

Quickview
276k Calories
1g Protein
17g Total Fat
31g Carbs
4% Health Score
Limit These
Calories
276k
14%

Fat
17g
27%

  Saturated Fat
10g
68%

Carbohydrates
31g
11%

  Sugar
27g
31%

Cholesterol
45mg
15%

Sodium
782mg
34%

Get Enough Of These
Protein
1g
2%

Vitamin A
10181IU
204%

Vitamin K
131µg
126%

Vitamin C
20mg
25%

Fiber
2g
9%

Potassium
241mg
7%

Vitamin E
0.92mg
6%

Folate
23µg
6%

Manganese
0.11mg
6%

Vitamin B6
0.09mg
5%

Iron
0.75mg
4%

Calcium
40mg
4%

Vitamin B3
0.65mg
3%

Vitamin B1
0.05mg
3%

Vitamin B2
0.05mg
3%

Magnesium
12mg
3%

Phosphorus
30mg
3%

Copper
0.05mg
2%

Vitamin B5
0.23mg
2%

Vitamin D
0.32µg
2%

Zinc
0.28mg
2%

covered percent of daily need
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Related Videos:

Maple Glazed Carrots Recipe - Amy Lynn's Kitchen

 

Maple Brown Butter Glazed Carrots Recipe - Thanksgiving Side Dish

 

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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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