1 cup water
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons brown sugar
1 ½ tablespoons Dijon mustard
1 bunch (1 lb.) carrots, in ½-inch sticks
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chives, thinly sliced
In a large skillet, place water, butter, olive oil, brown, sugar, and mustard over medium heat. Bring to a boil, stir to combine, and add carrots. Decrease the heat to low and cook carrots for 8 to 12 minutes, stirring often, until water has evaporated and carrots are tender and coated with a glaze. To check carrots for doneness, pierce with a sharp knife. If carrots are not tender, add 2 tablespoons water and cook until done. Season with salt and pepper and garnish with chives.
Try adding in your braising greens half way through cooking your carrots and double the glaze ingredients but leave out the chives. Or do the same with fresh spinach, but add it in much closer to the end of the carrots’ cooking time.
Serve over polenta with a fried egg on top for a quick, easy weeknight meal.