Classic Glazed Carrots

By charlotteh371

Ingredients

• 1-1/2 lb. carrots (about 8), peeled and trimmed
• 1 About 1 cup water
• 2 Tbs. unsalted butter
• 1 Tbs. granulated sugar
• 1 tsp. kosher salt; more as needed
• 1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)

Preparation

Step 1

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 12 to 14 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more salt if necessary. Toss with the fresh herbs, if you like, and serve.