Glazed Carrots

Most of you ask when I learned to cook or started liking cooking. Surprisingly, besides stirring the pot for my mama or licking the bowl of muffin batter, I didn’t start really cooking until college when I got my own apartment. My passion (okay sometimes obsession) ignited for cooking and learning anything and everything about food though probably after I graduated. The first real meal I cooked by myself (well with the help of my Aunt Kitty looking over my shoulder) was in high school. I made a Southwestern Sirloin Cheese Steak – sounds elegant right? It was actually in a Betty Crocker cookbook – think velveeta cheese dip over a steak basically. I couldn’t complain though we all know how I love my cheese. But I also made glazed carrots.

A couple of weeks ago I made this for the first time in about 8 years. Our friend Josh was over for our Wednesday night dinners. He was a little skeptical because he said he’s had this in the past and it is way too sweet. That’s why I cut back on the brown sugar a smidge and increased the salt by just a little.

Like all the new pictures? This was the first meal I got to use my new Canon Rebel DSLR camera – pretty stoked! Now to learn more about food photography and Photoshop. Let the studying begin!

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Glazed Carrots

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Ingredients

 

• ▢ 1 pound of carrots peeled
• ▢ 2 tablespoons butter
• ▢ 1/4 cup brown sugar
• ▢ 1 1/2 teaspoon salt

Instructions

• Cut carrots into bite size pieces.
• Put carrots in saucepan. Add enough water to cover. Cover pan with lid and bring to a boil. Reduce heat and cook for 10-12 minutes or until tender.
• While carrots are cooking, in a different saucepan melt butter. Stir in brown sugar and salt until it is dissolved. Remove from heat.
• Add carrots to glaze and stir until they are fully coated.

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Pictured with Cucumber Tomato Salad and Venison Roast