- Servings : 2
- Prep Time : 3m
- Cook Time : 10m
- Ready In : 13m
From the author, Stefan Bloom: Simple, delicious, and very pretty to look at, glazed carrots are a classic side dish and a great addition to any holiday table. The trick with glazing carrots, or any vegetable, is to have the liquid in the pan be reduced to a glaze at the same time as the vegetables finish cooking – you want them braising in the liquid they release. (If you’re using a vegetable that, unlike carrots, is inedible raw, you’ll want to add just enough water to the pan to cover the vegetables when you start cooking.)
I used small carrots for this – around four inches long and half an inch in diameter, but you can use any kind of carrot you like as long as you cut it down to size.
From Plant-Based on a Budget: We are always excited to share amazing plant-based side dishes, like these glazed carrots. We understand it’s easy to favor the same side dishes we are used to eating, but we encourage you to put the mashed potatoes and steamed rice on hold and explore others. Who said carrots are boring? They don’t need to be!
It’s All in the Glaze
As much as we love carrots, we have to admit that steamed carrots are not nearly as amazing as glazed carrots. The sweet and salty glaze is what makes this plant-based side dish out of this world delicious! This glaze can also be used to glaze some butternut squash or sweet potatoes!
The mix of vinegar, sugar, and salt makes for a perfect sauce and can complement so many delicious mains. You’ll love these carrots alongside some plant-based pot pies or some crispy baked tofu.
We certainly think they deserve a place at your next Thanksgiving table.
Photos by Alfonso Revilla
- ½ pound of carrots, peeled and cut into 4-inch lengths
- 1 tablespoon of vegetable or canola oil, or margarine
- 1 ½ tablespoons of sugar
- ¼ teaspoon of sherry or cider vinegar
- ½ teaspoon of salt, or to taste
- ½ teaspoon of freshly ground or black pepper, or to taste
Put all ingredients into a saucepan large enough so that the carrots all fit in one layer. Turn the heat to medium high, and bring to a simmer. Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through and the pan is dry, around 10 minutes. This should, ideally, all happen at the same time - if for some reason the carrots aren't cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done. Serve immediately.
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