Do You Carrot for Glazes?

What made the carrot blush?

He saw the salad dressing!   Hahahaha

I’ve been on a carrot kick lately.  I was at my parents and cooking dinner this week.  We typically like a protein and some veggies so I made a simple chicken and tried a maple glazed carrot.  We also have to make white rice for dad cause it’s not a meal for him without it.  It all sounds simple but I made a few things more complicated, not on purpose.

First of all, I preheated the oven but forgot to take the stored pots out of the oven first!  We unfortunately don’t have a large mansion so a few pans get stored in the oven.  Luckily nothing was damaged or melted.  I got the chicken in the oven after mom and I took the pots out and cooled everything down.

I’m experimenting with carrot dishes because I’m actually working on a menu for Easter.  It sounds good to have a glazed carrot but each time I’ve made them, I’m not wowed by them.  I’ve tried brown sugar glazed, maple syrup glazed and a brown butter glaze.  They’ve all tasted fine but nothing was extraordinary.

I’ve decided that there’s nothing wrong with any of the recipes but they need finishing by roasting and letting the glaze carmelize more before serving.

Try your own recipe or use this or a variation:

2 lbs of carrots

1/2 cup of butter

1/2 cup of brown sugar

you can also add about a tsp. of cinnamon or pumpkin pie spice

First, I put about an inch of water in a skillet and bring to a boil.  Add the carrots and cook for about 3 minutes or watch and cook to desired tenderness of your carrot.  Drain the water once the carrots are cooked.  Put the cooked carrots aside.

In the same skillet, melt the butter, brown sugar and spice (if you choose) over a medium heat.  Heat until it becomes a bit thicker and bubbly.  Add the carrots.

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At this point, I plan to put the skillet in the oven and roast for a few minutes.  There was nothing wrong with the dish without roasting, I just want a richer, darker, thicker glaze and dimension of flavor to the carrots.  I think it’s worth a try.  I’ll let you know how it turns out.

If I don’t like it, I’m returning to basic carrots sautéed in butter and salt.  For now, I’m not going to carrot all!

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