These sweet carrots are glazed in brown sugar and carrot juice to highlight this root vegetable's natural sweetness.
Peel the carrots and cut into obliques by making the first cut on a bias, then turning the carrot 180 degrees and cut again on a bias. Repeat with all carrots, ensuring that the obliques are uniform to ensure even cooking.
Add all of the ingredients to the pan, reserving the parsley to finish the carrots. Stir until well incorporated.
Set the temperature to 240°F/115°C (medium-low), once the carrots come up to a simmer, cook for 13 minutes or until the liquid is mostly evaporated and the carrots are tender. Stir occasionally.
Enjoy these glazed carrots on their own or as a side to your favorite entree.
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