Thursday, March 1, 2018

Glazed Carrots #recipe @LucyBurdette

Lucy Burdette

Occasionally I find myself in the position of having no vegetables to serve with dinner. I can't serve meat loaf and mashed potatoes without a side vegetable, for example--they would feel naked! One easy solution, for which the ingredients are usually on hand, is butter-brown sugar carrots. In fact, it's so easy that it's hard to justify calling this a recipe. Nevertheless, here you go!

4 to 6 carrots, depending on how many people you are serving
1 to 2 tablespoons unsalted butter
1 tablespoon brown sugar

Peel the carrots and slice them into rounds. 

Steam them gently until almost tender. 

Meanwhile melt the butter and brown sugar in a second pan and stir together until the sugar is melted. Add the carrots to the butter mixture, stir well, and serve!

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...DEATH ON THE MENU will be in bookstores on August 7! 

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! Or really, wherever books are sold...


  1. A favorite. I’d probably use either coconut sugar or honey as the sweetener. Finished the second Key West book. Hayley and her mom did get themselves in some tight spots. I’ll look for the next one...I think they’re a few more before the new release.

  2. Simplicity at its best!
    I'm having something like this tonight with carrots and butternut squash. I may add a hint of cumin.

  3. Great idea. Love the cover of the new book!