Enjoy the delightful combination of tender carrots glazed to perfection with a sweet and savory sauce, complemented by the crunch of toasted almonds. This Glazed Carrots with Almonds recipe serves 4 to 6 people and is a fantastic side dish for any meal. The vibrant colors and flavors of this dish are sure to impress your guests and add a touch of elegance to your table.
SERVES 4 TO 6
INGREDIENTS:
- 1½ pounds large carrots, peeled and cut into 1-inch disks or faux tournée
- ½ teaspoon cornstarch
- 1½ cups homemade or low-sodium canned chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- Kosher salt
- 2 tablespoons finely minced fresh parsley or chives
- ¼ cup toasted slivered almonds
- ½ teaspoon lemon zest and 1 teaspoon lemon juice (from 1 lemon)
- Freshly ground black pepper
INSTRUCTIONS:
- Preparation and Initial Cooking:
- Toss the carrots with the cornstarch in a 12-inch heavy-bottomed stainless steel skillet until no clumps of starch remain.
- Add the chicken stock, unsalted butter, sugar, and 1 teaspoon of salt to the skillet with the carrots.
- Bring the mixture to a boil over high heat and then reduce the heat to a simmer.
- Cook the carrots, stirring occasionally, until they are almost tender (they should show little resistance when poked with a cake tester or the tip of a knife), which will take about 10 minutes.
- Glazing the Carrots:
- Increase the heat to high and let the mixture boil, tossing the carrots occasionally, until the sauce is reduced to a shiny glaze. This will enhance the flavor and texture of the carrots.
- Once the glaze has formed, remove the skillet from the heat.
- Final Touches and Serving:
- Add the finely minced fresh parsley or chives, toasted slivered almonds, lemon zest, and lemon juice to the glazed carrots.
- Toss all the ingredients together to combine and coat the carrots evenly with the flavorful additions.
- Season the dish with freshly ground black pepper and additional salt to taste, if necessary.
- Your Glazed Carrots with Almonds are now ready to be served as a delightful and visually appealing side dish.
VARIATIONS:
Glazed Pearl Onions:
- For a unique twist on this recipe, you can replace the carrots with peeled pearl or cipollini onions and omit the almonds. Follow the same instructions, adjusting the cooking time as needed for the smaller onions. The result will be Glazed Pearl Onions, offering a delightful alternative that pairs well with various main courses.
Glazed Turnips, Radishes, Or Rutabaga:
- Replace the carrots with small radishes or turnips, split into quarters or halves, or large turnips, radishes, and/or rutabagas, cut into 1-inch chunks. Omit the almonds.
Whether you choose to indulge in the classic Glazed Carrots with Almonds or explore the flavors of Glazed Pearl Onions, these dishes are sure to add a touch of sophistication to your dining experience. Enjoy!
