Glazed baby carrots
Glazed baby carrots are a simple side dish featuring tender carrots in a buttery, sweet glaze with a hint of tarragon. This recipe simmers the carrots until tender and coats them in a rich glaze, perfect for pairing with various meals.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup water2 tbsp butter
1 tsp sugar
1 tbsp tarragon (estragon)
4 cups carrots
Glazed baby carrots are a simple yet delicious side dish that can complement a wide range of meals. This recipe combines tender carrots with a sweet, buttery glaze, and a hint of tarragon for a subtle herbaceous note.
Instructions:
- Thoroughly wash the baby carrots under running water. If necessary, peel them to remove any rough skin.
- In a large skillet or saucepan, combine one cup of water, two tablespoons of butter, and one teaspoon of sugar.
- Place the skillet over medium-high heat and allow the butter to melt. Stir occasionally to ensure that the sugar dissolves completely.
- Once the butter has melted and the mixture begins to simmer, add the baby carrots to the skillet.
- Stir to coat the carrots evenly with the buttery, sugary mixture.
- Reduce the heat to medium-low and cover the skillet with a lid.
- Let the carrots cook for about 10-15 minutes, stirring occasionally. The carrots should become tender but still retain a slight crunch.
5. Add Tarragon:
- Once the carrots are tender, remove the lid and increase the heat slightly to medium.
- Add one tablespoon of tarragon to the pan, stirring well to distribute the herb evenly.
- Continue cooking for an additional 2-3 minutes, allowing the liquid to reduce and turn into a glaze that coats the carrots.
- Check the consistency of the glaze. It should be thick enough to stick to the carrots. If it's too thin, cook a bit longer, stirring frequently until it reaches the desired consistency.
- Taste the carrots and adjust seasoning if needed. You may add a pinch of salt or a bit more sugar based on your preference.
- Remove the glazed baby carrots from the heat and transfer them to a serving dish.
- Serve immediately as a delicious side dish to complement your meal.
By following these straightforward steps, you can create a delightful serving of glazed baby carrots that your family and guests will love. The combination of sweetness and aromatic tarragon makes this dish a perfect side for any occasion.
Glazed baby carrots FAQ:
Cook the carrots for about 10-15 minutes over medium-low heat until they are tender but still retain a slight crunch.
Use a large skillet or saucepan to accommodate the carrots and allow them to cook evenly in the buttery glaze.
Yes, you can substitute tarragon with herbs like parsley or dill, but the flavor will vary. Tarragon's unique anise-like taste is distinctive.
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
If the glaze is too thin, cook it a bit longer over medium heat, stirring frequently until it thickens and adheres to the carrots.
Cooking Tips:
- For an extra layer of flavor, consider adding a splash of orange juice or zest to the glaze.
- If you prefer a less sweet glaze, you can reduce the amount of sugar to 1/2 teaspoon or even omit it altogether.
- Make sure to use fresh, young carrots for the best texture and flavor. Peel them to ensure a smooth and uniform glaze.
- If you want to make the dish ahead of time, cook the carrots slightly underdone and complete the glazing step just before serving.
- Garnish the finished dish with freshly chopped parsley or a sprinkle of sea salt for added color and taste.
Nutrition Facts
6 ServingsCalories 80kcal
Protein 1.36g
Carbohydrates 10g
Fiber 2.24g
Sugar 4.65g
Fat 4.30g
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