I made these carrots to be a sweet, vegetable side to go with the Caribbean Pork we made tonight. I wanted something that would be sweet like plantains, and these did the job perfectly. I adapted this from a Cook's Illustrated recipe, and I think the technique is a good one. They'd be nice as a a side with any grilled meat.
Ingredients
- 1 pound carrots peeled and sliced about 1/4 inch think on at an angle
- 1/2 cup chicken broth
- 3 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp butter, cut into fourths
- 2 tsp lemon juice
- Freshly ground pepper
Directions
- Bring carrots, broth, 1 Tbsp sugar, and salt to a boil in a covered non-stick skillet over medium high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked, about 5 minutes. Uncover, increase heat to high, and simmer rapidly until liquid is reduced to about 2 Tbsp, about 1 minute.
- Add butter and remaining sugar to skillet. Toss carrots to coat and cook, stirring, until carrots are tender and glaze is light gold, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer to a serving dish, scraping any remaining glaze from the pan. Season with fresh pepper and serve.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 146g | |
Recipe makes 4 servings | |
Calories 106 | |
Calories from Fat 28 | 26% |
Total Fat 3.15g | 4% |
Saturated Fat 1.87g | 7% |
Trans Fat 0.0g | |
Cholesterol 8mg | 3% |
Sodium 428mg | 18% |
Potassium 351mg | 10% |
Total Carbs 19.46g | 5% |
Dietary Fiber 3.0g | 10% |
Sugars 14.29g | 10% |
Protein 1.27g | 2% |
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