Glazed Carrots

I’m not really a fan of cooked carrots. I never have been. I’d much prefer to eat carrots in their raw state than ever eat them cooked.

Glazed carrots are a pretty common recipe made for Thanksgiving and Christmas so I finally decided to bite the bullet and try them out. I figured an Alton Brown recipe was the way to go since he’s never led me astray with a recipe before.

Glazed Carrots
Source: Alton Brown
Servings: 4
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    • 7 carrots, peeled and coined
    • 1 cup ginger ale
    • 2 tbsp. unsalted butter
    • 1/2 tsp. kosher salt 
    • 1/2 tsp. chili powder
    • 1 tbsp. fresh parsley, chopped

1. Combine carrots, ginger ale, butter and salt together in a saucepan over medium-heat. Cover and bring to a simmer.
2. Remove the lid, stir, then reduce the heat to low. Cover again and cook for 5 minutes.
3. Remove the lid, add the chili powder and increase the heat to high. Cook, stirring occasionally until the carrots are soft and the ginger ale has reduced to a glaze.
4. Transfer to a serving dish and garnish with fresh parsley.

As you can see from the picture, my ginger ale didn’t really turn into a glaze. I think its because I was rushing the recipe a bit and didn’t let it simmer enough. Either way, there was a light glaze on the carrots and the flavors went together really nicely. For someone who doesn’t like cooked carrots, I had no problems at all eating an entire serving of these and I’d definitely like to add them into the holiday meals rotation. 

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  1. Yummy. I love glazed carrots. everything is better with butter (or bacon)!

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