Ingredients
- Kosher salt
- 1 pound baby carrots, tops removed but with a little green left attached (it's cute)
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 lemon, juiced
- 1 clove garlic, smashed
- 3 sprigs thyme, picked
- Pinch cayenne pepper
Directions
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
So good for my eyes!
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By edinges_11725609
North Scituate, RI
on October 16, 2011
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Very different tasting. Family are not big carrot lovers but loved this recipe. It is a do againer
By lucie_54728_116...
Chetek, WI
on April 25, 2011
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love,love,love these carrots was all I heard around the dinner table at our easter feast: thank you anne and also .. I love the way you talk and are so excited about what your making : I find myself talking to my food after watching you .. my hubby finds it cute:
By epicureancruiser
Sammamish, WA
on February 17, 2011
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Anne has become my new favorite chef on FoodTV. I've roasted my carrots a lot in the past, but timing them to be ready with the rest of the meal was always a problem. Love having these ready to toss into the sauce right before ready to serve the main course. Used regular carrots, peeled and sliced on bias, 2 T. bottled lemon juice, and 1 t. dried thyme. Turned out delicious. Would go great with German and other eastern European cusine as well.
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