Beer Braised Carrots
4 Tbspbutter, unsalted
1 tspcoriander seeds
1/2 tspcaraway seeds
1 1/4 lbcarrots, peeled and halved lengthwise (12 carrots)
3 Tbspbrown sugar, light (packed)
12 ozlager beer
How to Make Beer Braised Carrots
- Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
- When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
- Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
- Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
- Serve immediately.