Glazed Carrots, Cooks Illustrated Style
I have never liked cooked carrots– until I made this recipe. These glazed carrots turned out a little “al dente”, and glazed just enough to make these so good. Please click on the recipe source to see how I made them on my food blog, “A Feast for the Eyes”.
I’ve also used this recipe with sweet potatoes. You can do different variations– adding orange juice, or to be more savory, you can even add fresh minced garlic and rosemary.
I serve with with Meatloaf recipe that I’ve posted.
For more photos and info, please visit my food blog:
“A Feast For The Eyes”
- 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
- 1/2 teaspoon table salt
- 3 tablespoons granulated sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter , cut into 4 pieces
- 2 teaspoons lemon juice
- Ground black pepper
Preparation time 10mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com
Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.
Reduce heat to medium and simmer, stirring every now and then, until carrots are virtually tender when poked with tip of paring knife, about 5 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring every now and then, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring often, until carrots are utterly tender and glaze is light gold, about 3 minutes.
Off heat, add lemon juice; toss to coat.
Transfer carrots to serving dish, scraping glaze from pan.
Season to taste with pepper and serve instantly.