Quick Glazed Carrots
Thanksgiving Serving Plate
While our family traditionally had corn as a side dish for Thanksgiving, this vegetable not only adds color but is a sweet alternative to making candied yams.
In today's world you no longer have to buy carrots and chop them into the tiny planks that julienne means. Carrots can now be bought in the grocery store in this form.
1 package julienne carrots from produce section
1 cup brown sugar
1/4 lb. melted margarine
All you need to do is precook the carrots in a skillet until they are blanched but not so soft that they are mush. I prefer an iron skillet, but since I bought a glass top stove I no longer use my cast iron.
Add Brown Sugar Glaze
Add butter and brown sugar to the mix and continue to saute until the carrots are caramelized.