Glazed Sautéed Carrots

Delicious and easy. Nowadays one of our standard side dishes.

If you like your carrots soft, I would recommend to parboil them. If you prefer them relatively crunchy, you can also just cut them into small slices/cubes and use them directly, though you might have to cook them a bit longer to get them at least slightly cooked.

I often substitute the sugar with honey and add other ingredients such as onions and parsley or rosemary. Very delicious!

Serve e.g. with potatoes and Beef Stroganoff for a quick and satisfying dinner.