Like Bugs Bunny and Mr. Ed, I appreciate a good carrot. I like them raw and cooked. I like them in dip. And in butter. And I like them glazed.
My favorite glazed carrot recipe is a little sweet and a little sour. And the carrots, while cooked, retain a lot of their crunch, so they're fun to eat. This is a pretty basic recipe, but if you wanted to get all crazy, you could add a little ginger or rosemary.
Sweet and Sour Glazed Carrots
- 1 T. butter
- 2 lbs. carrots, peeled and sliced into fairly thin disks
- 1 c. chicken broth
- 1/2 c. honey
- 3 T. white wine or apple cider vinegar
- salt and pepper to taste
The food: Sweet and sour glazed carrots
The verdict: A swell way to serve carrots -- and keep them crunchy