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Glazed Carrots |
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| | This recipe comes from the Coral Reef Restaurant in the Living Seas pavilion at EPCOT. |
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| Ingredients: |
1 lb Carrots, cut into 1/4" x 2" matchsticks
1 Tablespoon water
1 teaspoon olive oil
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1 Tablespoon butter
1/4 cup sugar or Splenda
salt, to taste
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| Procedures: |
Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat.
Simmer for 2 minutes, then increase heat to medium-high and add butter and sugar.
Sauté for 6 minutes, or until tender and season to taste with salt.
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| Notes: |
2024-10-01: We added some orange marmalade which improved the recipe. Served with Bourbon-glazed salmon, to Charlene.
2024-04-19: Served to D and Leo with a Beef Tenderloin Roast.
2024-02-14: With Salmon filets, garlic potatoes and a gewurztraminer.
2022-07-02: Served with bourbon-glazed salmon, the carrots were the hint of the dinner.
2008-12-25: Added to our cookbook.
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12/08/2024
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