Glazed carrots are about as basic a side dish as you can get. But when done right, they are really something quite special.
I like to add a small amount of stock to mine; beef or chicken, depending on what meat I am serving. It gives a richer flavor and really compliments the meal. So, if I'm serving Beef Wellington, I add some beef stock to the carrots. Roasted Turkey, I add chicken stock. You get the idea. Trust me! It makes a difference! Enjoy!
1 Lb carrots, peeled and sliced
2 Tbs butter
1/2 tsp salt
1 Tbs sugar
1/2 cup stock (beef or chicken)
Slice carrots on the diagonal into 1/8 to 1/4 inch thickness. Melt your butter in a medium size saute pan over med/high heat. Add your sliced carrots and toss to coat. Reduce heat to medium, sprinkle carrots with salt, and toss again to coat. Saute for about 5 minutes. Add sugar, toss to coat. Stir in your stock. Cover with lid and cook for another 3 to 5 minutes. Remove lid, increase heat back to med/high. Stir the carrots around as they simmer. You want to do this until most of the liquid has cooked down; just a few minutes. Remove from heat, taste to see if you'd like to add additional sugar.