I love those perfect looking little CSA carrots that absolutely have to be cooked and prepared whole.  Usually I roast them, but I found this recipe in  Vegetable Love, and wanted to try something new.  Boy am I glad I did!  I didn’t follow the recipe exactly, but you probably expected that… 😉

These were lemon-y, tangy and very elegant, but also easy to prepare.  If you are looking to impress with a new twist on boring old carrots, this is the way to go!

Lemon Glazed Carrots

• 2 lbs. carrots with greens

I suggest the carrots be nor more than 5-6 inches long.  Trim the greens to 1/2 inch and cleaned.

• 1/3 c. granulated sugar (or less)
• 2 T. salt

Bring 3 quarts water, sugar and salt to a boil. in a large sauce pan.  Add the carrots and cook for 8-9 minutes, until the carrots are tender.  Drain the carrots.

• 2 T. unsalted butter
• 1/3 c. granulated sugar
• 1/3 c. fresh lemon juice

Melt the butter and second 1/3 c. of sugar in a large saute pan.  Add the lemon juice and combine.  Add carrots and toss to coat, then cook over high heat for 5 minutes, until sauce becomes a syrupy glaze.

Roast Beef with Lentil Salad and Lemon Glazed Carrots

There were no leftover carrots.

One of our favorite roasts, this has a red wine reduction sauce that was good drizzled over the lentil salad as well.

I was particularly proud at how many different types of my CSA produce this meal used; lentils, carrots, onions, thyme.  And no hidden greens.  🙂