Citrus Glazed Carrots
From dond 15 years ago
- 15 minutes to make
- Serves 6
An interesting variation on plain old steamed carrots. The combination of citrus and sweetness really enhances the flavor of the carrots.
Ingredients
- 2½ pounds medium carrots, peeled, cut on diagonal into ¼-inch-thick slices shopping list
- 2 cups (or more) water shopping list
- 1 cup fresh orange juice shopping list
- ½ cup sugar shopping list
- ¼ cup fresh lime juice shopping list
- 2 tablespoons (¼ stick) butter shopping list
- 2½ teaspoons finely grated orange peel shopping list
- 2 teaspoons finely grated lime peel shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon chopped fresh parsley shopping list
How to make it
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves.
- Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Don't overcook -- you want the carrots to retain a lot of their crispness.
- Using slotted spoon, transfer carrots to medium bowl; cool.
- Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl.
- NOTE: This dish can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes.
- Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
People Who Like This Dish 4
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