Zakary Pelaccio gives traditional glazed carrots a makeover with crispy guanciale (think bacon's funky Italian cousin), a drizzle of maple syrup, and an herb garnish. It's a deft blend of sweet and salty flavors that makes for a festive side dish.
Carrots, part 1: Gently clean the carrots under running water with a clean scrubby pad. Trim where the stalk meets the carrot, scraping away any grit with a small knife. Set aside.
Guanciale: Cut the guanciale into matchsticks or cubes. Place in a skillet, and set it over medium heat. Sauté guanciale until crispy and fat has rendered, 5 minutes. Transfer meat to a paper towels to drain, and pour rendered fat into a bowl. Deglaze the pan with a few tablespoons of water, using a small spatula to scrape up the brown bits on the bottom.
Carrots, part 2: Add butter, carrots (in an even layer), and maple syrup to the pan. Season with a pinch of salt, then add enough water to fill the skillet halfway. Bring to a simmer and cook 3–5 minutes to reduce the liquid. Carrots are done when you can pierce them with a knife and meet just a little resistance. (If they’re not quite done, add a bit more water, about ¼ cup, simmer several minutes, and check again.)
When the liquid has reduced to a syrupy consistency and the carrots are cooked, taste for seasoning—but don't add salt. Instead, stir in 1–2 tablespoons of guanciale fat: the more, the saltier. (If this "breaks" the sauce—i.e.,the fat separates from the liquid—stir in a few tablespoons of water to bring it back together.) Mix in ¾ of the guanciale.
Assembly: Spoon carrots with sauce onto a serving platter. Garnish with red sorrel and remaining guanciale. Serve.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.