Glazed Carrots

I don't know when I started making glazed carrots but I have been for many years.  They usually show up at special meals like Christmas or birthdays, but every once in a while I make them because we like them.  

These would make a lovely side dish for your New Year's Day dinner.  In Newfoundland, the New Year's Day dinner is just as big an affair as Christmas dinner with family gathering for another substantial feast, although usually later in the day because of the late night festivities of New Year's Eve.  

When my sister and I were young, we'd be bundled up and taken the 2 block walk to my Grandmother's and Aunt and Uncle's house.  My Grandmother seldom got downstairs because of severe arthritis but on special occasions she would be helped to make the journey downstairs.  This was a wonderful occasion for her and the little girls who were thrilled to have Nanny join the large table.

 Nanny Garland, my Mother's mother.

Nan's bedroom seemed to be the hub of the home.  As soon as we arrived we'd head up the stairs to Nan's room and spend time visiting.  Nan spent many days writing letters to her children who had moved  to "Canada."  Every week she would send the local newspaper to one of my uncles who lived in the United States.  I'd often run to the mailbox just a few houses up the street and drop off the letters on my way home. 

I usually always have honey in my cupboard but if you don't have any use the brown sugar version.  Whatever version you make your family will ask for these again and again.

Honey Glazed Carrots
1 pound carrots, peeled, sliced or cut in sticks, about 3 ½ -4 cups
2 tablespoons butter
2 tablespoons honey
Nutmeg (optional)
 
In a medium saucepan cook carrots until just done in lightly salted water.  Drain well.  Shake pan over burner to evaporate all liquid from carrots. Heat a large frying pan over medium heat.  Add butter and honey.  Bring to a low boil until slightly thickened.  Add cooked carrots and stir until carrots are hot and the butter honey mixture has glazed the carrots.  Shake nutmeg lightly over carrots if  desired. 

Brown Sugar Glazed Carrots
1 pound carrots, peeled, sliced or cut in sticks, about 3 ½ -4 cups
2 tablespoons butter
2 tablespoons well-packed brown sugar
2 tablespoons water or orange juice
Nutmeg (optional)

In a medium saucepan cook carrots until just done in lightly salted water.  Drain well.  Shake pan over burner to evaporate all liquid from carrots.  Heat a large frying pan over medium heat.  Add butter, brown sugar and water or juice.  Bring to a low boil until slightly thickened.  Add cooked carrots and stir until carrots are hot and the butter sugar mixture has glazed the carrots.  Shake nutmeg lightly over carrots if  desired.  

Today I decided to use my fancy crinkle cutter to make carrot sticks.  

Lightly salted would be about ¼ teaspoon salt added to the water. 

Carefully watch this process.  I burned my first pan of honey and butter.  I just turned my back to do something for a couple of seconds and the whole pan was blackened and burned in that short time.  

 I used a fresh nutmeg and grated it right into the glaze.  Don't use too much as you only want a hint of flavour.  Nutmeg can be overpowering.

Lovely and glazed.  

Ready to serve from the pan or put in a pretty dish for the table.