Glazed Carrots with Olives

By LRay

Better Homes and Gardens, September 2016, page 80.

Ingredients

• 1 pound carrots, trimmed, peeled and cut into 2-inch lengths (halve large pieces)
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup pitted Kalamata olives, halved, or oil-cured black olives, pitted
• 2 tablespoons drained capers
• 2 teaspoons minced fresh chives

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Combine carrots, butter, sugar, salt, and 2/3 cup water in a large heavy skillet. Cover and cook over high heat about 8 minutes, until water is mostly gone and carrots are tender and glazed. (If any moisture remains in pan, cook uncovered 2 to 3 minutes to slowly evaporate water and glaze carrots.) Add olives and capers; cook 1 minute or until heated through. Sprinkle with chives.