Glazed Carrots

By Pierre Franey

Updated September 12, 2018

Total Time
15 minutes
Rating
4(50)
Comments
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Could these carrots be any easier? You could, of course, throw them in the oven, slathered with oil salt and pepper, or you try Pierre Franey’s approach. Here, he slices them, adding salt, pepper, butter, cumin and scallions, and lets them simmer in water for about 10 minutes. With that, they’re done, and ready to be paired with many a weeknight meal.

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Ingredients

Yield:4 servings

  • 1 ¼ pounds carrots

  • Salt and freshly ground pepper to taste

  • ¼ teaspoon ground cumin

  • 1 tablespoon butter

  • ½ cup finely chopped scallions

  • ½ cup water

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 8 milligrams cholesterol; 89 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 4 grams fiber; 437 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and slice the carrots into thin rounds. Sprinkle them with salt, pepper and cumin.

  2. Step 2

    Melt the butter in a saucepan, add the scallions and cook, stirring, until wilted. Add the carrots and water, cover and cook about 10 minutes or until the moisture has evaporated.

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Ratings

4 out of 5
50 user ratings
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Comments

Jim

lemon zest, lemon juice, and shallots possible add-ins

Jim

lemon zest, lemon juice, and shallots possible add-ins

John Neill

Yes Jim - citrus always brightens things..but the recipe already has scallions..maybe think again about adding ( finely flavored & very elegant) shallots to such a vibrant mix!

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