Dear Husband’s Aunt Doris hosted all of his childhood Thanksgiving and Easter family gatherings, and was renowned for serving large, golden turkeys and mouthwatering sides. A transplant from Pennsylvania, she settled in the Midwest to raise her family on her heritage and food. DH and his brothers couldn’t imagine Thanksgiving anywhere other than gathered at Aunt Doris’ table.
1 lb. carrots, cut in half crosswise then lengthwise into wedges
2 Tablespoons butter
3 Tablespoons brown sugar
1 Tablespoon fresh flat leaf parsley, finely chopped
Bring a small amount of salted water to a boil; add carrots, cover, reduce heat and simmer for 4 to 5 minutes. Drain and set carrots aside. In the same saucepan, melt butter, then stir in brown sugar until dissolved. Return carrots to pan, tossing gently to coat, and heat through for another 4 to 5 minutes. Stir in parsley just before serving.
Note: For Spicy Glazed Carrots, add ¼ teaspoon red pepper flakes to the brown sugar mixture. Feeling adult? Add 1/4 C. bourbon to brown sugar mixture (and let it cook off a few minutes). Voila.
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