Great Glazes

Cooking with a little butter and sugar brightens up the natural sweetness of vegetables.

By Jackie Plant and Fraya Berg

Glazed Carrots

Prep time: 5 minutes
Cook time: 30 minutes

2 Tbs. butter
1/4 cup brown sugar
2 Tbs. balsamic vinegar
1 1/2 cups chicken broth
2 1/2 lbs. carrots, peeled and sliced, or 2 bags (1 lb. each) baby carrots

Place all ingredients in a large nonstick skillet. Heat over high heat until boiling, reduce heat to medium, and cook 25 minutes, or until carrots are tender. If carrots are not tender and liquid evaporates, add 1/2 cup water and continue cooking. Can be made ahead: Cool, cover, and refrigerate up to 3 days; reheat to serve. Makes 10 servings.

Other Veggies We Love:

Glazed Parsnips
Substitute 2 1/2 lbs. parsnips, peeled and sliced, for carrots. Increase cooking time to 30 minutes, adding water if necessary.

Glazed Pearl Onions To 2 Tbs. butter, 2 Tbs. brown sugar, 1/4 tsp. thyme, and 3/4 cup chicken broth, add 2 bags (1 lb. each) frozen pearl onions, thawed, and cook 15 to 20 minutes. Stir in 2 Tbs. chopped parsley.

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