Recipe: Glazed Carrots
I made these carrots tonight with pork roast. I’d never made them before, but happened to have a bag of carrots in the fridge, so I thought I’d give them a shot. The recipe is from The Williams Sonoma Cookbook, Essentials Recipes. I actually halved the recipe because I didn’t want to cut up that much carrot!
- 3-4T unsalted butter
- 1 1/2-2lb carrots, peeled & cut into 3″ long, 1/4″ think slices (julienned)
- 2-3T sugar
- 1/8t ground ginger
- salt & pepper
- 1T chopped fresh parsley
In a large, deep pan over medium heat, melt the butter. Add the carrots and sugar, ginger, salt, and pepper to taste. Stir together and cook for 1-2 minutes. Add water to just cover the carrots, raise the heat to high, cover, and cook until the water boils and the carrots turn bright orange, about 5 minutes. (do not add too much water, as it will take longer to evaporate and the carrots will become mushy.)
Uncover and continue to cook the carrots over medium-high heat until the water evaporates, 5-7 minutes longer. Continue to cook for a few mintues longer, allowing the carrots to caramelize a bit in the butter-sugar mixture. Garnish with the parsley and serve.
Serving Size: 4