- 2 pounds carrots, julienned
- 1/3 cup butter, cubed
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon salt
- In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Glazed Julienned Carrots in Taste of Home February/March 2008, p37
Reviews for Glazed Julienned Carrots
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Reviewed May. 9, 2011
"Not very flavorful."
Reviewed Dec. 25, 2009
"My favorite carrot recipe! I now am lazy and just cook baby carrots rather than cutting up carrots, and I really like that too."