Browned Butter Carrots

Come home to this delicious carrots side dish that’s ready in 45 minutes. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 1, 2012

Ingredients

lb carrots

1/3 cup butter

teaspoon salt

teaspoon freshly ground pepper

1/2

cup water

1/3 cup packed brown sugar

1/3 cup cider vinegar

teaspoons vanilla

Fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired

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1

Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
2

Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.

Browned butter adds rich flavor to these carrots. Try it with other vegetables or when making mashed potatoes. Don’t overbrown the butter, or it could become bitter.