A delightful twist on a classic side dish, these creamy glazed carrots are perfect for any occasion.
Peel and slice the carrots into even pieces.
Cutting the carrots evenly ensures they cook at the same rate.
Place the carrots in a saucepan and cover with water. Bring to a boil and simmer until tender, about 10 minutes.
Avoid overcooking the carrots to maintain their texture.
Drain the water from the saucepan using a colander.
Shake the colander gently to remove excess water.
Return the carrots to the saucepan and add the butter, cream, sugar, parsley, nutmeg, salt, and pepper.
Adding the ingredients while the carrots are warm helps them absorb the flavors.
Stir over low heat until the sauce is heated through and coats the carrots evenly.
Stir gently to avoid breaking the carrot pieces.
Serve the carrots warm, garnished with additional parsley if desired.
Serving the dish immediately ensures the sauce remains creamy and smooth.
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