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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Glazed Baby Carrots Recipe

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This recipe for Glazed Baby Carrots is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher Salt
1 pound baby carrots*, tops removed but with a little green left attached (it's cute) Do not peel
4 T butter
3 T brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs fresh thyme, leaves picked off stem
Pinch cayenne pepper

*These are not the carrots that come in a bag. These are the carrots you find with the tops still on.
Directions:
Directions:
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. (Or scrape with a paring knife) Reserve the carrots.

To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogeneous, remove the garlic and add the carrots and stir until they are coated. Cook for another 2-3 minutes or until the carrots are completely coated and hot.
Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
I LOVE Anne Burrell's show on The Food Network. Just when you thought you couldn't eat another glazed carrot........ These are definitely a keeper.

 

 

 

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