Glazed carrots are an easy and tasty side dish that is a great accompaniment to beef, chicken, pork, fish, or whatever else you want to serve them with. The best part about these glazed carrots is that they are compatible with numerous flavor combinations. I’m going to provide you with two of the many flavor combinations that will make this a go-to side dish for you and your family.
I launched this blog a little over a month ago. Since then, I’ve realized that in order to keep this going, I’m going to need to cook as many new things as possible. While thinking of what I wanted to make for Easter dinner I came across a recipe for glazed carrots. It was simple enough, just carrots, chicken stock, and sugar boiled down until the liquid reduced and glazed the carrots. On a holiday when you are cooking multiple things at the same time, easy one-pot sides are always welcome.
Once I decided on this dish, I started thinking about how I could boost the flavor on these carrots. The first idea I had was ginger. Ginger is one of my favorite ingredients, and I always keep some on hand. The carrots came out far better than I could have ever imagined. The ginger was the perfect flavor to compliment the carrots, but I realized that I hadn’t made nearly enough. Thankfully, I only used half the bag of carrots and could make another batch.
For the next batch, I decided I was going to change the flavor up, and started to think about what else would go with carrots. The original recipe I found finished the carrots with lemon and parsley, so I decided to use orange instead. Since I was in a substituting mood, I decided to remove the sugar and use maple syrup, and instead of parsley, I used tarragon. Once again, the carrots came out great, and the flavors complimented each other perfectly.
1 1/2 pounds of carrots peeled and cut into 1-inch chunks
1/2 tsp. cornstarch
1 1/2 cups of chicken stock
2 Tbs. butter
1 tsp. of freshly minced ginger (optional)
2 Tbs. of butter or maple syrup
2 Tbs. minced parsley or tarragon
1/2 tsp. lemon or orange zest
1 tsp. of lemon or orange juice
salt and pepper to taste
- Combine the carrots, cornstarch, chicken stock and butter in a heavy bottom stainless steel skillet over high heat. Stir until the cornstarch dissolves and no clumps of cornstarch remain.
- Add the ginger, if using, the sugar or maple syrup and season with salt and pepper. Boil the carrots, stirring occasionally until the liquid reduces and coats the carrots in a shiny glaze. Add the zest and juice and stir to combine. Finish the carrots with either the parsley or tarragon.