2 poundscarrots, peeled and cut on the bias 1/4 inch thick
5 tablespoonsunsalted butter
1/4 cup packed light brown sugar
4 teaspoonsDijon mustard
1 teaspoonwhite wine vinegar
Makes:4 to 6 servings
The classic technique for making glazed carrots involves adding just the right amount of water to a saucepan along with carrots, butter, and sugar and simmering for the exact length of time it takes for the liquid to reduce to a syrup and the carrots to become just tender. I usually overcook the carrots or add too little water, so I like this more forgiving technique. Cook the carrots in boiling water until crisp-tender and drain. Then cook butter, brown sugar, a touch of Dijon mustard, and white wine vinegar to make a balanced glaze. Serve this simple side dish with rich and savory short ribs.