Caramelized Spicy Carrots |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 20 |
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I hosted Thanksgiving dinner for some of my Pennsylvania family several years ago and wanted to mix traditional family dishes with a few unique sides. I found a picture in a Thanksgiving cooking magazine of these beautiful carrots and just had to make them. I used the recipe for inspiration but changed it up a bit to appeal to my family's taste buds. Ingredients:
1 cup molasses, a thick and dark variety |
1/2 cup water |
1/4 cup olive oil |
1/4 cup butter, melted |
1/4 cup ginger, freshly peeled and grated |
1 teaspoon coriander seed |
1/2 teaspoon cardamom pod |
1/4 teaspoon nutmeg, fresh ground |
1/4 teaspoon cayenne pepper |
5 lbs medium carrots, with long green stems |
3/4 cup pine nuts, toasted |
1/4 cup basil leaves, thinly sliced (chiffonade) |
1/4 cup mint leaf, thinly sliced (chiffonade) |
Directions:
1. Peel and wash the carrots. Trim the greens down to about 1-2 inches. I like to leave the greens on for color on the serving platter.
2. Lightly toast the coriander and cardamom pods. Grind in your spice grinder.
3. Whisk together first 9 ingredients in a large bowl. Add carrots to mixture and coat well.
4. Place carrots in 375 degree oven and roast until carrots are tender and liquids are reduced to a glaze. If needed during the cooking process add a little water and stir to prevent burning. The roasting process will take about 45-60 minutes.
5. Pull out of the oven and season with some salt and pepper.
6. Transfer carrots to a platter. Sprinkle pine nuts, basil, and mint over carrots to serve.
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