Glazed Carrots

This recipe’s a classic: Not much more to be said!

Glazed Carrots:

10 - 12 medium carrots, peeled and sliced on the diagonal

2 tbsp. butter or margarine

1 tsp. granulated sugar

Salt and pepper, to taste

1 tbsp. toasted pine nuts or chopped pecans

Place carrots, butter, sugar, and ½ c. water in skillet. Cover and simmer until barely tender, about 4 min. Top up water level, if necessary. Remove cover, boiling until liquid has evaporated and carrots are glazed., shaking skillet so carrots don’t burn. Season, to taste, and finish with a sprinkle of toasted nuts.

Note: See How to Toast Nuts in Index.