GLAZED CARROTS (SALLYE)

sallye bates

By
@grandedame

A delightful healthy side dish to serve at any occasion, or just because.

I know you will like these if you try them.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 lb
baby carrots
1 c
water
1/2 c
dry white wine
1 or 2
cinnamon stick
1 tsp
ground ginger
1/2 to 1 tsp
ground coriander
1-1/2 tsp
ground cumin
1/4 tsp
cayenne pepper
4 tsp
honey
4 tsp
lemon juice

Step-By-Step

1Place water and wine in a large heavy skillet or saucepan (I use my cast iron skillet) over medium high heat and bring to a boil.

2Add carrots, cinnamon, ginger, coriander, cayenne and cumin to water.

Add lid, reduce heat and simmer for 10-12 minutes until carrots are al dente

3Remove the lid, add honey and lemon juice.

4Turn the heat back to high and boil until the liquid has evaporated and carrots are just tender-not mushy-about 4 minutes. You need to stir with a wooden spoon to make sure all the carrots are covered with liquid and do not burn.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy