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.
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. 🙂