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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a neat little recipe my Aunt Margaret gave me. (Try to get real baby carrots for this one - they're sweeter and more tender than the processed baby carrots in a bag.) This is a nice twist on glazed carrots when you want a special side dish for holiday entertaining. Try this with a good roast beef or baked ham. Ingredients:
24 fresh baby carrots, peeled |
2 -3 tablespoons real butter |
2 ounces honey |
3 ounces lemon juice |
1 ounce cointreau liqueur |
2 ounces brandy |
fresh parsley |
Directions:
1. Peel the carrots and cook them in lightly salted water for about 15 minutes or until just tender-crisp.
2. Meanwhile, melt the butter over low heat in a small saucepan. Stir in the honey, then mix in the lemon juice, Cointreau, and brandy. Simmer gently, then keep warm.
3. Preheat the oven to 350 degrees.
4. Transfer the carrots to an oven-proof casserole and pour the Sidecar sauce over them.
5. Bake at 350 for 20-30 min, turning them occasionally in the sauce until it starts to glaze.
6. *Note: You could substitute Triple Sec for the Cointreau, or even substitute orange juice for the Cointreau and double the brandy.
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