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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I served this dish on Thanksgiving Party Ingredients:
2 lbs petites carrots, tops removed but with a little green left attached |
2 tbsp butter |
3 tbsp brown sugar or honey |
1/2 tsp white wine vinegar |
1 tbsp lemon juice |
2 clove garlic, smashed |
1 tbsp, fresh thyme |
a pinch of cayenne pepper |
a pinch of salt |
a pinch or chopped fresh parsley |
Directions:
1. Bring a pot of well-salted water to a boil.
2. Set up a bowl of ice water
3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.
4. When cook, dry carrots with pepper towel.
5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.
6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.
7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.
8. Garnish with chopped parsley
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