Sorghum-Glazed Baby Carrots

1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds
1/2 cup sorghum syrup (see notes)
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper

Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. 

Add ginger and sorghum. Cook for 2 minutes. 

Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. 

Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. 

Discard ginger. Season to taste with salt and pepper.

Serves 8-10

Bon Appétit
February 2012

Notes:  You can order Sorghum online if you can't find it in the store.  I'd recommend that first but you can also substitute honey.  Others have also substituted molasses or a combination of honey/molasses but to remain true to a Southerner's taste, use Sorghum.

Carrots with Shallots, Sage, and Thyme

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Cut carrots into 3-by 1/2-inch sticks.

Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.

Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

Makes 8 Servings

Gourmet  November 2009

Candied Carrots

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper 

 

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage

Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot! 

 

Allrecipes.com

Serves 4

 

Carrots Glazed with Balsamic Vinegar and Butter

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.

Bon Appétit December 2000

Serves 10

Apple-Glazed Carrots

1 tablespoon butter
1 16-ounce package peeled trimmed baby carrots
1 cup unsweetened apple juice
1 teaspoon honey
1 tablespoon minced green onion tops


Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.


Bon Appétit May 1996
Serves 4