Glazed Carrots (Copper Pennies)

This is my all-time favorite side dish. I make it all the time. The boys love it. I love it too. I take the carrots off of their plates when they aren't looking.

Glazed Carrots

1 lb carrots
2 tbsp. butter
2 tbsp. brown sugar

If you're using baby carrots, wash them and put them into a pot of salted water to cook until fork tender.

If you're using regular carrots, find someone to peel and cut them into 1/2 inch slices, a house guest or cousin from Ohio or someone like that. If you can't find someone, then peel carrots and cut them into 1/2 inch slices. Rinse and place in a pot of salted water to cook until fork tender. About 10 minutes or so.

When carrots are fork tender, drain. Return to pan and add butter, brown sugar, and salt to taste. Toss together and cook until carrots are glazed, about 2 minutes.



This recipe is easy to increase. Add 1 tbsp. of sugar and butter for each pound of carrots. If this is too much glaze, decrease butter and brown sugar to 1 tbsp. each. They are called Copper Pennies if you slice the carrots. Get it? They look like copper pennies. Baby carrots don't look like copper pennies.