How to Make Glazed Carrots

Cut the carrots into uniform pieces, about two inches long.

Melt about one tablespoon of butter in a pan over medium-high to high heat.

Add the cut carrots to the pan in a single layer.

Pour in chicken stock to just cover the carrots.

Cover the pan and cook until the carrots are tender and the liquid has evaporated, about seven minutes.

Once the liquid has evaporated and the carrots are caramelized, add about one tablespoon of chopped parsley for garnish.

Equipment Needed

Spice Level:

Dietary