Ingredients
Method
- Place the baby carrots, butter, brown sugar, minced garlic, and water in a large skillet set over medium heat.
- Stir everything together until the butter melts and the ingredients are evenly combined. Bring the liquid to a gentle simmer.
- Cover the skillet with a lid and cook for 10 minutes, stirring once halfway through to ensure even cooking.
- Remove the lid and increase the heat slightly. Stir frequently as the glaze begins to bubble and reduce.
- Continue cooking uncovered for 5 to 7 minutes, until the carrots are fork-tender and the glaze has thickened to a syrupy consistency.
- Turn off the heat and stir in the chopped fresh parsley until well distributed.
- Serve immediately, spooning any extra glaze from the skillet over the top of the carrots.
Nutrition
Notes
For a deeper flavor, substitute light brown sugar with dark brown sugar. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a skillet with a splash of water. Avoid overcooking the carrots—they should be tender but not mushy. For a holiday twist, add a pinch of cinnamon or nutmeg along with the brown sugar.