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.
Glazed Carrots
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.
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
Directions
- Step 1 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.
- Step 2 Place the peeled carrots, chicken stock, orange juice concentrate,sugar, thyme sprigs, salt and pepper into a large skillet over medium-high heat.
- Step 3 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.
- Step 4 Uncover, and cook until the liquid has reduced to a couple of tablespoons.
- Step 5 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.
- Step 6 Remove from the heat.
- Step 7
- Step 8 Serve immediately.
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