Monday, September 30, 2013
Ginger Glazed Carrots
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.
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.
GINGER GLAZED CARROTS
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.