Glazed Carrots

Glazed CarrotsI will admit it. I love carrots. I have worked on a computer, close to 12 hours a day, for the last 11 years, looking at the screen, moving pixels and code around, that you would think that I should be wearing glasses. Well, I don’t. This surprises me in many ways, but I think that the reason I do not wear them is only due to the fact that I put carrots in my meals every week. Be it a stir fry, a sandwich, or as a side dish, the fact is that carrots are helping me with my vision. We all know the benefits of eating carrots, but if you need to eat them, you might as well, throw in some goods, and make a nice sweet glaze.

My wife loves this one, and so do I. This one is great for any day, but great for holidays such as Easter, Thanksgiving, or Christmas.


  • 1 lb carrots ( I use whole minis)
  • 1/4 brown sugar
  • 4 tbsp unsalted butter
  • pinch of black pepper
  • pinch of cinnamon

Begin by melting the butter in a skillet on medium heat. Add in the carrots, and start mixing your carrots in the butter, trying to coat.  Add in the brown sugar, and coat the carrots, tossing, and mixing well. Sprinkle the pepper and cinnamon, and mix well. Continue to cook until the carrots are tender, but not overcooked.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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