Glazed Baby Carrots
Filed under
Vegetables
Servings: 4
Recipe courtesy Anne Burrell. Serves 4 to 6. Leave a little green attached ("it's cute").
Ingredients
- Kosher salt
- 1 lb Baby carrots, tops removed, a little green left on
- 4 tbsp Butter
- 3 tbsp Brown sugar
- 1/2 Lemon, juiced
- 1 clove Garlic, smashed
- 3 sprig Thyme, picked
- 1 pinch Cayenne pepper
Directions
- Blanch the carrots in well-salted boiling water until cooked but still crunchy, then plunge into well-salted ice water. When cool, rub the skins off with a clean towel.
- Combine the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water in a large skillet over medium heat, swirling occasionally.
- When most of the water has reduced and it looks homogenous, remove the garlic, add the carrots and stir to coat. Cook 2 to 3 minutes more, until coated and hot.