Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.
This recipe was featured in our Thanksgiving, Southern Style menu.
- 4 pounds carrots
- 4 tablespoons unsalted butter (1/2 stick)
- 2 tablespoons dark brown sugar
- 2 tablespoons light molasses
- 2 teaspoons grated ginger
1Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)
2Return carrots to the pot over medium-low heat, and add butter, sugar, molasses, and ginger. Cook until carrots are warmed through and glazed, about 5 minutes. Season well with salt and freshly ground black pepper. Serve.
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