Simple Glazed Carrots

Simple Glazed Carrots (WPLG, INC.)

Simple Glazed Carrots

1 bunch baby carrots, peeled, if needed (if the skin is clean and soft, I’ll usually leave it on) and cut into halves on a bias

1-2 tablespoons butter

1 teaspoon sugar

heavy pinch kosher salt

cold water just about ¾ of the way up the carrots

1/8 teaspoon caraway seeds

dill for garnish

Place carrots, butter, sugar, salt, caraway seeds and the water in a skillet. Bring to a simmer and cook until the water begins to evaporate. Once the water completely reduces, the carrots will begin to glaze. Check them with the tip of a knife to ensure tenderness. If the water evaporates before the carrots are tender, you can add a little more to the pan as needed.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.