1lbcarrots / baby carrots or chopped whole carrotsabout 6 large or 2 1/2 cups chopped carrots
2 ½Tbspno salt added butter
2Tbspbrown sugar
1Tbspcornstarch
1tspcinnamon
1/2tspsmokey paprikaoptional
1/4tspground nutmeg powder
2Tbspwater
Instructions
Peel and cut carrots to relatively the same size. Boil until tender, about 15 minutes. You can also slightly under cook them if you prefer more of a “bite, chew” to your carrot.
While carrots are boiling, mix all the dry ingredients together until well combined and remove any lumps. It mixes much easier than adding one at a time to pan.
When carrots are tender, drain the carrots in strainer and let sit for a moment. Return empty pan to stove and add butter. When butter has melted, add dry ingredients, 2 Tbsp of water and stir together till “wet”.
Immediately add in the drained carrots and stir so they are all well coated in the glaze.
Reducing heat to a simmer, continue to cook for another 5 minutes, stirring often.