November 2, 2012

Glazed Carrots

My family loads our Thanksgiving table with rich, luxurious foods, but I always search for something to cut the wave of heaviness. These sweet and somewhat spicy glazed carrots are a fantastic way to break up y meal, and I'm sure you'll love them, too. This recipe is incredibly simple, and you can cook the carrots ahead of time and just glaze them before serving to make your day a little easier. The flavors are mellow and blend well together, but they are still unique. It is also a wonderful canvas for other flavors; feel free to throw in some orange zest or your favorite spices when you make the glaze. You can also change the amounts of chili powder or add some cayenne or hot sauce to alter the degree of spiciness. This is an excellent chance to experiment with flavors, and it will be delicious no matter what!

1 lb Carrots, Washed, Peeled, & Cut into Coins
2 T Butter
2 T Honey
1 T Lemon Juice
Pinch Chili Powder
Pinch Cinnamon

Bring some water to a boil in a medium pot. Add the carrots and boil for 8 minutes or until almost tender. Drain.

Melt the butter in the pot. Whisk in the honey, lemon juice, chili powder, and cinnamon. Season with salt and pepper, then fold in the carrots. Cook until syrupy and tender, about 8 minutes.

Serves 4
Recipe Adapted from Sunny Anderson

No comments:

Post a Comment