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.
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
Bring a large saucepan of generously salted water to a boil over high heat. Add the carrots and cook until crisp-tender, about 5 minutes. Drain and set aside.
Place the saucepan over low heat. Add the butter, brown sugar, and mustard and heat, whisking occasionally, until the butter has melted and the sugar has dissolved, about 3 minutes.
Return the carrots to the saucepan. Add the vinegar, stir to coat the carrots, and heat until warm, about 2 minutes. Taste and season with salt as needed. Serve immediately.