Nov 25 2008
A Family Favorite: Glazed Carrots
Can you believe it? Thanksgiving is only two days away. I hope you and your family are busy in the kitchen or at the grocery store, preparing for the big day… or even better, you’ll be off to someone else’s home for Thanksgiving!
Have you started preparing some of your side dishes? Thawing your turkey? Or even starting the brining process? Whatever you are doing, I hope you are spending some quality time with your kids. They grow up too fast… and it’s so nice to them when they’re nice and young and hang on to your every word.
Today’s recipe is glazed carrots. This is always a side dish that we prepare in my family. We don’t normally eat cooked carrots during the rest of the year (we prefer them raw and in salads), but for Thanksgiving, the kids just love this dish. Everyone gobbles it up and it’s completely gone before dessert rolls around.
The recipe yields 8 servings.
Glazed Carrots
Ingredients
2 (16-ounce) package baby carrots
1/3 cup butter
1/4 cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1/4 teaspoon sea salt
Directions
In a large saucepan, combine carrots and enough water to cover them. Cook them until they are tender, about 10 minutes. Drain. Set aside.
In another pan, melt the butter over medium heat. Stir in the brown sugar, Dijon mustard, ground ginger, and salt. Cook until all the sugar is dissolved.
Pour the glaze mixture over carrots. Mix thoroughly before transferring to your serving dish.
