Glazed Carrots

By Pierre Franey

Total Time
15 minutes
Rating
4(48)
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.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1¼pounds carrots
  • Salt and freshly ground pepper to taste
  • ¼teaspoon ground cumin
  • 1tablespoon butter
  • ½cup finely chopped scallions
  • ½cup water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

89 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 437 milligrams sodium

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
48 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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