Brown Sugar Glazed Carrots

A quick and sweet side dish featuring glossy brown-sugar glazed carrots that are buttery, sweet, and slightly caramelized.

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Prepare the carrots by peeling (if needed) and cutting them into uniform 1/2-inch (1.25 cm) coins or 5 cm (2 in) batons.
Par-cook the carrots in salted boiling water until just tender, about 6–8 minutes for coins and 8–10 minutes for batons.
Heat a large skillet over medium heat and melt the butter until foamy and browned slightly.
Add the brown sugar and water or stock, stirring until the sugar dissolves and the mixture is glossy.
Introduce the drained carrots to the skillet and toss to coat.
Increase the heat to medium-high and cook until the glaze thickens, about 3–5 minutes, stirring occasionally.
Add the lemon juice or vinegar and salt, then remove from heat.
Transfer to a serving dish and garnish with parsley or thyme. Serve immediately.

For best results, cut uniform pieces for even cooking and avoid burning the sugar by monitoring the heat closely.