Caramelized Spiced Carrots Recipes

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Peel and wash the carrots. Trim the greens down to about 1-2 inches. I like to leave the greens on for color on the serving platter.
• Lightly toast the coriander and cardamom pods. Grind in your spice grinder.
• Whisk together first 9 ingredients in a large bowl. Add carrots to mixture and coat well.
• Place carrots in 375 degree oven and roast until carrots are tender and liquids are reduced to a glaze. If needed during the cooking process add a little water and stir to prevent burning. The roasting process will take about 45-60 minutes.
• Pull out of the oven and season with some salt and pepper.
• Transfer carrots to a platter. Sprinkle pine nuts, basil, and mint over carrots to serve.

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.