When my husband asked me what I would be blogging about today, I told him “Perfect Glazed Carrots”. He looked at me kind of funny and, being my most honest critic, said “Aren’t you being a bit presumptuous, calling them PERFECT carrots?” “Nope”, I replied…
…because I didn’t name them, Cooks Illustrated did! And in my book, if Cook’s Illustrated says they’re perfect, then that’s exactly what they are! CI has a longstanding reputation for wonderful tried-and-true recipes.
I’ve been making these carrots for years and, though I have a wide selection of carrot recipes in my collection, I have to say that these are my favorite! They’re simple to prepare, and can, for the most part, be done ahead of time. Their sweet buttery glaze is delicious without being overly sugary. I love the fact that you can keep them simple or dress them up with herbs, spices and nuts. They seem to appeal to everyone and they’re……………well, just perfect!
Perfect Glazed Carrots
1 lb. carrots, peeled or 1 lb. baby carrots cut in half lengthwise on the diagonal
½ teaspoon sea salt
3 tablespoons sugar
½ cup chicken broth
1 tablespoon butter, in 4 pieces
1/2 cup dried cranberries
2 teaspoons fresh lemon juice
fresh ground black pepper
1. If using regular carrots slice them about a quarter inch thick on the bias. If using baby carrots cut them in half lengthwise on the diagonal.
Glazed Carrots with Ginger and Rosemary – cut a 1″ piece of fresh ginger crosswise into 1/4″ coins. Follow recipe adding ginger to skillet along with carrots and adding 1 teaspoon minced fresh rosemary along with butter. Discard ginger pieces before serving.
Honey-Glazed Carrots with Lemon and Thyme – follow recipe substituting equal amount to honey for sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with butter.
Sometimes I add raisins or currants instead of dried cranberries at the end when glazing. You can also add toasted almonds along with butter.