👩🍳 INSTRUCTIONS
1. Prepare the Carrots:
Peel the carrots and slice them into uniform ¼-inch thick rounds. For a more elegant presentation, you can also cut them on a diagonal into oval slices.
2. Cook the Carrots:
Bring a pot of salted water to a boil. Add the carrot slices and cook for 5-7 minutes, or until they are just fork-tender. Be careful not to overcook. Drain well.
3. Create the Glaze:
While the carrots are draining, melt the butter in a large skillet over medium heat.
Add the brown sugar, salt, and pepper, stirring until the sugar dissolves and the mixture is bubbly. If using, add the cinnamon/nutmeg and orange juice at this stage.
4. Glaze the Carrots:
Add the drained carrots to the skillet. Toss and stir for 2-3 minutes, until the carrots are evenly coated and the glaze has thickened slightly.
5. Serve:
Transfer to a serving dish. Garnish with fresh parsley or chives if desired, and serve immediately.
💡 Pro-Tips:
Uniform Slicing: Cutting the carrots to the same thickness ensures they cook evenly.
Don’t Overcook: The carrots should be tender but still have a slight bite (al dente) before glazing, as they will cook another few minutes in the skillet.
Flavor Variations: For a savory twist, add a minced garlic clove to the butter before adding the brown sugar, or finish with a drizzle of balsamic glaze.
