Show: The Essence of EmerilEpisode: French Classics
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Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.
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Photo: Glazed Carrots Recipe
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By peggysue70
Upstate NY
on January 24, 2013
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I made this dish this evening and it was delicious! I think I may add onion pedals to it the next time. Thanks Emeril for another wonderful recipe.
By dragon411
seattle
on December 08, 2012
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This turned out great! I did follow the advice of another reviewer and only used 4 tsp of sugar. I also used brown sugar instead of white. This recipe cooked exactly to what was specified. The cooking time was correct. The flavor was excellent and this dish was the first to disappear. I thought that I had made too much but everyone loved it and now I am saving this as a go to side dish. Complimented my ham just right. Thanks Emeril!!
By virgo30
Winston-Salem, NC
on November 27, 2012
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This is a super easy, delicious and quick side dish. I put 4 tbs of brown sugar, but found it to be a bit too sweet. I think I will put only 3 next time. I sprinkled some minced parsley and the carrot looked so beautiful. This will definitely my go-to side dish.
Read all 23 reviews