Tuesday, December 1, 2009

Honey-Glazed Carrots: A Little Sweet, A Little Sour

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
Melt the butter in a large skillet and add carrots.  Cook over medium-high heat for about three minutes.  Add broth, honey and vinegar; season with salt and pepper.  Bring to a boil, then reduce heat.  Cover and simmer about 10 minutes.  Uncover and cook over medium-high heat until liquid is reduced and syrupy, about 8 minutes.  Season again, if needed, and serve warm.

The food: Sweet and sour glazed carrots
The verdict: A swell way to serve carrots -- and keep them crunchy


Rite Heah said...

These sound tasty. Just what I have been looking for. I would like to try cutting them using a mandoline. What do you think about substituting brown sugar for the honey?

I really do like that serving dish.

Pam said...

These look so delicious - I love the combination of sweet and sour.