Tuesday, December 2, 2014

Glazed Carrots

Ever since I saw this recipe I knew I had to make it!

Carrots are one of my favorites vegetables.  Raw, steamed, sautéed or added to soups or stews.  A great food choice for dipping in your favorite dip too!

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter (I use regular butter)
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves


In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Courtesy Alton Brown  Food Network:   http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.html

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