Quick-Glazed Carrots

Quick-Glazed Carrots are a versatile and often overlooked recipe that deserves more attention. Cooked to perfection, these carrots can be enjoyed hot, warm, or at room temperature, making them a fantastic side dish for any occasion. With the option to use either butter or olive oil, these glazed carrots lend themselves well to various herbs and simple treatments. The recipe is particularly delightful when made with slender baby carrots, as they require minimal preparation. In addition to carrots, you can experiment with other vegetables like parsnips or turnips. Discover the endless possibilities of this quick and flavorful carrot dish.

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• 1 pound carrots, cut into coins or sticks
• 2 tablespoons butter or extra virgin olive oil
• Salt and freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice (optional)
• Chopped fresh parsley, dill, mint, basil, or chervil leaves for garnish (optional)

INSTRUCTIONS:

1. In a saucepan with a bottom no more than 6 inches in diameter, combine the carrots with the butter or oil. Sprinkle with salt and pepper. Add approximately 1/3 cup water (or white wine or stock if preferred).
2. Bring the mixture to a boil, then cover the saucepan and adjust the heat to maintain a simmer. Cook the carrots, mostly undisturbed, until they become tender and the liquid has mostly evaporated. This typically takes about 10 to 20 minutes.
3. Uncover the saucepan and boil off any remaining liquid. If desired, add the freshly squeezed lemon juice at this stage. Taste the carrots and adjust the seasoning as needed.
4. Serve the glazed carrots hot or within an hour or two, garnished with chopped fresh herbs, if desired.

VARIATIONS:

• Quick-Glazed Carrots with Orange and Ginger: Add 1 tablespoon minced or grated fresh ginger to the initial mix. Use freshly squeezed orange juice instead of water. Garnish with grated orange and/or lemon zest.
• Quick-Glazed Carrots with Walnuts or Pistachios: Add 1 tablespoon packed brown sugar, 1 teaspoon minced garlic (optional), and 1 cup walnut halves or pistachios.
• Balsamic-Glazed Carrots with Garlic: Replace the water with balsamic vinegar and add 5 to 10 whole cloves of garlic along with the carrots. Add water if needed to prevent the mixture from drying out before the carrots are done.
• Maple-Glazed Carrots: Add 3 tablespoons maple syrup and 2 tablespoons water to the initial mix. Add up to 1 cup pecans if desired.

ADDITIONAL WAYS TO JAZZ UP QUICK-GLAZED CARROTS:

• Add chopped onion, shallot, scallion, or leeks.
• Incorporate chopped pitted dates, raisins, dried currants, or dried tomatoes.
• Whisk together soy sauce and miso, then stir into the carrots just as they finish cooking.
• Include peas, snow peas, or snap peas (thawed if using frozen).
• Add a tablespoon of mild Chile Paste, such as one made with ancho chiles.
• Sprinkle with whole or chopped nuts or seeds, such as peanuts, pistachios, hazelnuts, cashews, sesame seeds, or sunflower seeds.

Get creative and enjoy the versatility of Quick-Glazed Carrots by exploring different flavor combinations and additions. Let your taste buds guide you to exciting variations of this simple yet delicious dish.