GLAZED CARROTS
On any given day, I normally just steam a bag of frozen vegetables, but I like to do some special for the holidays. Glazed Carrots are such a simple dish to make and they taste so good. A perfect side dish to accompany your Holiday meal.
You can glaze your carrots with sugar or honey. I use a both along with some thyme, orange juice, pinch of cinnamon, salt and pepper. These carrots are quick and easy to make. They end up with a gorgeous glossy golden color, full of flavor and tender. They are perfect for Thanksgiving, Christmas or even Easter. With the sweetness add, even your children will eat these without a fuss.
I used to boil the carrots first and then saute them until they were glazed. Now, I am down to using just a skillet instead of two pots and pans and the added chicken stock gives them additional flavor.
Note: I look for thinner, organic carrots since they will look nice as a presentation and still have the stems on. Simply remove any leafy greens. You could also slice the carrots on a diagonal if you like. Additionally, if you make these Glazed Carrots for Easter, I would leave out the pinch of cinnamon which is more of an Autumn/Winter spice.
In just a few minutes, you can make these tasty glazed carrots that will be a hit with your family and friends.
If you love my Glazed Carrot recipe, please leave a comment and let me know what you think. If you made it, post it on Instagram and tag me. Don’t forget to subscribe and watch for more Holiday recipes.
[lt_recipe name=”Glazed Carrots” servings=”4-6″ difficulty=”Easy” summary=”A perfect side dish for the holidays! In just a few minutes, you can make these tasty glazed carrots that will be a hit with your family and friends.” print=”yes” ingredients=”2 bunches organic carrots, peeled ;½ cup chicken stock;2 Tablespoons of orange juice concentrate;1 1/2 Tablespoons sugar;7-8 sprigs fresh thyme;¼ teaspoon salt;1/8 teaspoon freshly ground black pepper;1 Tablespoon butter;2 teaspoons honey;2-3 Pinches of cinnamon;” ]Peel the carrots. Trim the leafy greens from the top, but leave a little of the stem on. Also trim the other end if needed. You could also slice the carrots instead of leaving them whole.;;Place the peeled carrots, chicken stock, orange juice concentrate,sugar, thyme sprigs, salt and pepper into a large skillet over medium-high heat. ;;Bring to a boil and reduce the heat to medium. Cover and simmer for 7-10 minutes, rotating the carrots occasionally. Carrots should be almost tender when pierced with a point of a paring knife. ;;Uncover, and cook until the liquid has reduced to a couple of tablespoons. ;;Add the butter, honey and a several pinches of cinnamon to the skillet. Toss until the carrots are coated. Cook for an additional 3-5 minutes, stirring frequently. Carrots should be completely tender and have a glossy, golden color.;;Remove from the heat. ; ;Serve immediately.;[/lt_recipe]
Leave a Reply