Glazed Carrots

Ya know, carrots are really a pretty yukky vegetable, especially steamed. They are not my favorite, but I do like glazed carrots, especially during the winter. If carrots were always cooked like this, I think I would eat them more often. This recipe makes four servings.

4 or 5 medium carrots, peeled and sliced at an angle
1/2 medium onion, finely chopped
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
2 small cloves garlic, minced
water

In a small cast iron skillet, melt the butter over medium-low heat. Add the onions and sauté until translucent. Add the carrots and cook uncovered, stirring every so often. When the vegetables begin to stick to the skillet, add the water, one or two tablespoons at a time, letting it evaporate before adding any more water. Continue to cook for another 15 minutes or so until the carrots are firm, but no longer crunchy. Add the cinnamon, brown sugar, and garlic, with a little more water, and continue to cook for another 5 minutes.

This is one of those recipes that you have to prepare by taste and feel. Try it a few times until you get it right for you! Then, it's your recipe.