Saturday, June 16, 2012

Pan-Roasted Carrots

I've never been very good at side dishes. Coming up with the main course is the easy part, but I have a hard time figuring out what to eat with it. I often end up with a salad, green beans or some roasted broccoli, all delicious but not always very inspiring. A few weeks ago, while I was looking for something just a little different to have with dinner, I came across this recipe. It was perfect because I actually had all the ingredients which is amazing. Glazed carrots may not be anything new and amazing, but these were absolutely delicious, the perfect accompaniment to my roasted chicken dinner.


This recipe is fairly straight forward and easy. Cut up the carrots, throw them into a super hot pan to get them nice and caramelized, then just add the rest of the ingredients and cook unit done. Easy as that. A simple recipe that is sure to please. Perfectly cooked carrots, slightly sweetened with a light glaze.


Four beautiful carrots

Peel the carrots 

Start cutting

A bowl of carrots, cut on the bias

Into the pan they go,
make sure it's nice and hot

You want them to get dark and caramelized, 
caramelization = flavor

Finished and glazed, so yummy



Pan-Roasted Carrots
From: America's Test Kitchen, Cooking for Two, 2010
Ingredients

  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and sliced 1/2 inch thick on the bias
  • salt and pepper
  • 1/2 cup chicken broth
  • 1 teaspoon brown sugar
  • 1 small sprig of fresh rosemary

Directions
Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add the carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until the carrots are golden brown, 8 to 10 minutes.

Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer. reduce the heat to medium-low, cover andc ooh, stirring occasionally, until the carrots are tender, 6 to 8 minutes.

Uncover, remove and discard the rosemary sprig, and continue to cook until the liquid evaporates, about 1 minute. Season with salt and pepper to taste and serve.

4 comments:

  1. These were amazing! Thanks for the recipe!

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    Replies
    1. You're welcome, glad you enjoyed it!

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  2. googled "pan carrots" and this came up as the second choice...We really liked them. I had a to make a couple modifications (sucanat instead of brown sugar, dry rosemary) but still was very tasty. :)

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    Replies
    1. I'm glad you could make these carrots work for you!! Thanks for stopping by!

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