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Glazed Carrots with Ginger and Rosemary

July 14, 2011

This recipe for glazed carrots (and its variations) from the America’s Test Kitchen Family Cookbook has been a staple side dish vegetable for us since it’s really quick to prepare and full of flavor. Carrots are readily available year-round and we usually have them on hand since they keep for a long time without going bad. It’s an easy last-minute option to serve with a weeknight supper, but we’ve also served it when we’ve had company over and our guests loved it!

The glaze is sweet but not overly so, and the fresh ginger medallions add a nice kick to the flavor. Although the recipe calls for chicken broth, vegetable broth can be easily substituted to make the dish vegetarian. The recipe can also be doubled; increase the time to reduce the liquid in step 2 and reduce to 1/4 cup instead of 2 tablespoons.

Glazed carrots

Serves 4

Ingredients

  • 1  inch piece fresh ginger, cut crosswise into 1/4-inch coins
  • 1  pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
  • 1/2  teaspoon table salt
  • 3  tablespoons granulated sugar
  • 1/2  cup low-sodium chicken broth
  • 1  tablespoon unsalted butter, cut into 4 pieces
  • 1  teaspoon minced fresh rosemary
  • 2  teaspoons lemon juice
  • Ground black pepper

Directions

  1. Bring ginger, carrots, salt, 1 tablespoon sugar, 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.
  2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, rosemary, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  3. 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.

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