HIDDEN VALLEY DRIVE RECIPES

Name: Glazed Baby Carrots
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 pound baby carrots, tops removed but with a little green left attached (it's cute); 4 tablespoons butter; 3 tablespoons brown sugar; 1/2 lemon, juiced; 1 clove garlic, smashed; 3 sprigs thyme, picked; Pinch cayenne pepper

GLAZED BABY CARROTS RECIPE | ANNE BURRELL | FOOD NETWORK

Glazed Baby Carrots Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
So good for my eyes!

GLAZED BABY CARROTS RECIPE | ANNE BURRELL | FOOD NETWORK

Glazed Baby Carrots Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
So good for my eyes!

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GLAZED BABY CARROTS RECIPE | ANNE BURRELL | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 30 minutes
Category side-dish

So good for my eyes!

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