Ingredients
-
2
-
2
-
2
-
1/2
-
2
-
1/2
-
1/4
-
1/8
-
-
-
-
-
-
-
Directions
Spiced Carrots, I got this recipe a few years ago when used to ‘study’ in my community college library it was from Gourmet Magazine I tried it and really loved by the recipe accidently went through the wash I couldn’t remember how to make it or what it was called but finally found it posted on epicurious , When making these carrots I was happy to add rounded measures of both brown sugar & cinnamon, but had to cut back a lot on the cayenne! The end product tell it all, however, & THESE CARROTS ARE VERY TASTY, & the recipe, a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef], Yum yum! I needed a quick side and this fit the bill So quick and easy and delicious! I upped the brown sugar and cinnamon because if I can get a sweet veggie without completely loading it with fat and sugar then I’m gonna go for it and I’m sure glad I did because these carrots are amazing! I also added just an extra hit of cayenne Thank you for posting!
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Steps
|
1
Done
|
Quarter Carrots Lengthwise, Then Cut Into 2 1/2-Inch Pieces. |
|
2
Done
|
Heat Butter in a 12-Inch Heavy Skillet Over Moderately High Heat Until Foam Subsides, Then Saut Carrots, Uncovered, Stirring Occasionally, Until Slightly Softened, About 5 Minutes. |
|
3
Done
|
Add Brown Sugar, Stirring Until Sugar Is Melted. |
|
4
Done
|
Stir in Water, Lemon Juice, Salt, Cinnamon, and Cayenne and Simmer, Covered, Until Carrots Are Tender and Liquid Is Reduced to a Glaze, 8 to 10 Minutes. |
