Monday, September 30, 2013

Ginger Glazed Carrots

I really like cooked carrots.  When we would have some sort of stew or roast, I would pretty much just eat the carrots.  It was kind of a fight between my sister and I actually.

They're really good just roasted with salt and pepper and they're also really good glazed.  The one form that Austin and I can't exactly agree on is when you bake the carrots in milk and crumble Ritz crackers on top.  I'm pretty sure that's a midwestern thing, and Austin's just not into it.
Anyway, now that the weather is changing and the vegetable selection is diminishing, it's time to fall back in love with the "boring veggies" (i.e. potatoes, carrots, cabbage, winter squash).

These carrots are such an easy side to make and since they are sweet, it'd be hard not to like them.  And kids love sweetened carrots, right?  (I don't really know since I never feed children, but I liked glazed carrots as a child so they must!)  This version of glazed carrots will please the adults though too.  With a little spice from the chili powder and the fresh parsley, the don't feel too much like you have to sit at the kids' table.

Recipe from Alton Brown
7-8 medium carrots, peeled
2 Tbsp. butter
1 c. ginger ale
1/2 tsp. chili powder
1 Tbsp. fresh parsley, chopped

1.  Cut the carrots on the bias about a quarter inch thick.

2.  In a large skillet, mix together your carrots, butter, salt and ginger ale.  Cover and bring to a simmer. Once simmering, stir once, reduce heat to low, cover again and cook for 5 minutes.

3.  Remove lid, stir in chili powder.  Increase heat to high and cook until the ginger ale is reduced almost completely (just to a glaze), stirring occasionally.  This takes another 5 minutes, or so.

4.  Transfer to a serving bowl, sprinkle with fresh parsley and serve hot.

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