Tuesday, February 8, 2011

Caramelized Carrots

These carrots are from the 2007 America's Test Kitchen Cookbook, created by the fine people behind the fabulous cooking magazine Cook's Illustrated. Aside from the recipes, which are always the best, they go through and analyze how they perfected the recipe and what makes it good, what mistakes were made, everything. It is like having a window into a cook's mind - great for someone who is just starting out cooking and wants to understand the mechanics behind what happens in the kitchen. Also, their product reviews are the best - they go through and rank different products by overall best product and best product by price. They always give good reasons for why a product is picked and it isn't always the higher end stuff that ends up being ranked the best.

Anyway, these carrots are super yummy, the sweet glaze caramelizes perfectly in the oven, and the carrots have a nice crunch before the softness inside.

A lovely accompaniment to any dinner. Enjoy!

Caramelized Carrots
1 1/2 lb Carrots cut in 2-3 inch pieces and quartered
1 1/2 tablespoons Brown Sugar
2 tablespoons Butter melted
1/2 teaspoon Salt
1/2 -1 teaspoon Fresh Ground Pepper
Cut ends off of carrots. Cut into 2-3 inch pieces then quarter those pieces (the carrot pieces should be small so that they are crisper and caramelize better). Put carrots into a medium mixing bowl and toss with all of the other ingredients. Spread in a single layer onto a large cookie sheet.

Carrots about to go into the oven

Bake for 20 - 25 minutes at 475 degrees, stirring once or twice while baking.

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