real life test kitchen: honey glazed carrots
The other day, when gearing up to serve the yummy Barefoot Contessa turkey meat loaf, I wanted something new to serve alongside. Yes, I still made mashed potatoes and spinach, but I also served up the best cooked carrots — honest. The recipe is from Cook’s Illustrated, and it’s super easy; takes 15 minutes. Basically you saute carrots in a pan with some chicken stock, butter, honey, fresh thyme and then squeeze on some lemon juice before you serve. Our friend Deborah was over for dinner, and confessed afterwards that when she heard we serving carrots thought to herself, “Oh no, now I have to pretend I like carrots.” But these were so good, she had two servings and asked for the recipe. So there! Eat your carrots! — Angela M. Click through to the next page for recipe!
INGREDIENTS
1 lb carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 tsp table salt
3 tbs honey
1/2 cup low-sodium chicken broth
1 tbs unsalted butter cut into 4 pieces
1/2 tsp minced fresh thyme leaves
1/2 tsp grated lemon zest
2 tsp lemon juice
Ground black pepper
Bring carrots, salt, honey, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, fresh thyme and lemon zest to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
April 23rd, 2008 at 6:44 am
Have you tried Ina’s roasted carrots from her first cookbook? They’re beautiful as well as tasty. We rarely had carrots before trying these. You simply cut carrots into big chunks and roast with olive oil, salt and pepper. In my opinion, they are the best but I’ll have to try the honey glazed ones to make my final decision!
April 23rd, 2008 at 7:18 am
Ohhh, those look and sound delicious! We shall have to add them to our carrot recipes - thus far, the only time we have carrots is when I boil baby carrots in brown sugar and butter. Not the best for you but they’re super easy and I swear to God, they might be the tastiest thing in the world
April 23rd, 2008 at 6:51 pm
Guess you showed Deborah!
Angela, I adore your blog, and I’ve tagged you for a meme to show it.
April 28th, 2008 at 7:30 pm
You’ll be turning those into carrot puree in a few month for Isadorable!