Glazed Carrots

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This recipe is from Alton Brown. I made it for Christmas Dinner 2009 and it was a big hit! Everyone was surprised to hear the "glaze" was basically ginger ale!
1 1/2 pounds carrots, peeled and cut on the bias 1/4-inch thick
3 tablespoons unsalted butter
2 pinches kosher salt
1 1/2 cups ginger ale
3/4 teaspoons chili powder
1 1/2 tablespoons parsley, chopped

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

2. Serves 6.
Meal   DinnerDish   Side Dish
Main Ingredient   Vegetables

Dawn Knowlton

Member since Jan 2010

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