Anyone who knows me well knows that I do not like carrots unless their taste is covered up by something other than carrot. (I don't know -- it's just a "thing.") Carrots in soup? No problem. Carrots in a casserole? Sure thing. Carrots slathered in butter and sugar? Yes, please!
You will need:
About 2 c of chopped carrots (coins or chunks) or baby carrots
1/4 c brown sugar
2 Tbsp butter
zest of half a lemon
pinch of salt
1/8 tsp vanilla extract (optional)
Boil carrots in a small saucepan in water over medium-high until crisp-tender. (The time will vary depending on the thickness of your carrots, so just test them every so often.) Drain and keep warm.
In the same pan, heat sugar and butter over medium until bubbly. Stir in lemon zest.
Add carrots; cook 10-15 minutes over low until they are glazed. Remove from heat and stir in vanilla, if using. Serve immediately.
Love, love, LOVE these carrots. It's just the right level of sweetness and indulgence.