Glazed Carrots
This vibrant and flavorful dish brings together baby carrots in assorted colors, such as orange, yellow, and red, for a visually stunning presentation. The carrots are simmered in a combination of Madeira or dry sherry, chicken broth, and butter, creating a sweet and savory glaze that perfectly complements the natural sweetness of the carrots. Topped with a sprinkle of fresh parsley, this dish is sure to brighten up any table and delight your taste buds.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 2 1/2 lb. baby carrots in assorted colors, such as orange, yellow and red, peeled, tops trimmed to 1 inch
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup Madeira or dry sherry
- 1 cup low-sodium chicken broth
- 2 Tbs. sugar
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large fry pan over medium heat, melt the butter. Add the carrots and stir to coat with the butter. Season with salt and pepper. Add the Madeira and broth, increase the heat to medium-high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6 to 8 minutes.
- Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 to 6 minutes more.
- Transfer the carrots to a warmed serving bowl, sprinkle with the parsley and serve immediately. Serves 6 to 8.
- Williams-Sonoma Test Kitchen
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