Patter Fam Sauces

Baby Glazed Carrots
Serves 6
1 pound baby carrots (if you can get them with the tops on, even better
4 tablespoons unsalted butter
1/4 cup lemon juice
3 T Brown Sugar
1/4 cup orange juice
1 clove of garlic slightly smashed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Remove most of the tops from the carrots leaving just a little green step on top.

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 (about 10 minutes) 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, brown sugar, lemon juice, orange juice, garlic, allspice, and cinnamon. Bring the pan to medium heat swirling occasionally. When most of the juices have 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.  Season with a little kosher salt.







Written by Joyce Peters — May 06, 2016

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