Glazed carrots are a classic holiday side dish! This kicked-up version is nice balance of sweet and tangy, making it a stunning and colorful twist.
AuthorBy Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
1poundpeeled mini rainbow carrots
1/3cuppacked dark brown sugar
¼cupStubb's Hickory Bourbon Bar-B-Q Sauce
½teaspooneach Kosher salt and freshly ground black pepper
2tablespoonsfresh flat leaf parsleychopped
In a small saucepan, toss together the carrots, water, butter, brown sugar, Stubb's Hickory Bourbon Bar-B-Q Sauce, salt and black pepper.
Bring carrots to a boil. Boil for 5 minutes then reduce heat to a medium low and simmer, partially covered, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 6-8 minutes. Serve immediately topped with fresh parsley.