| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound baby carrots, tops removed but with a little green left attached (it’s cute)
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 lemon, juiced
- 1 clove garlic, smashed
- 3 sprigs thyme, picked
- Pinch cayenne pepper
Instructions
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
- To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
- So good for my eyes!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 173 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 31 mg |
| Sodium | 336 mg |
Reviews
This was just ok. I think my personal preference is to use honey instead of brown sugar. It makes a better glaze.
My husband really liked these carrots. I liked them because they were not TOO sweet, just right, and I liked the tang of lemon juice.
So yummy and easy to make!
I made these for Easter and they were a huge hit. Not one bite remained. I did add a lot more brown sugar then the 3 Tb. called for in the recipe. This is a keeper.
I loved it! Will be making again soon!
The carrots are a big hit in this family, fantastic!!!
Very different tasting. Family are not big carrot lovers but loved this recipe. It is a do againer
love,love,love these carrots was all I heard around the dinner table at our easter feast:) thank you anne and also .. I love the way you talk and are so excited about what your making 🙂 I find myself talking to my food after watching you .. my hubby finds it cute:)
Anne has become my new favorite chef on FoodTV. I’ve roasted my carrots a lot in the past, but timing them to be ready with the rest of the meal was always a problem. Love having these ready to toss into the sauce right before ready to serve the main course. Used regular carrots, peeled and sliced on bias, 2 T. bottled lemon juice, and 1 t. dried thyme. Turned out delicious. Would go great with German and other eastern European cusine as well.
Easy. Flavorful. My boyfriend loves carrots and he loved this recipe