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1/1 Photo of Glazed Carrots
Anything that makes me go back for seconds of vegetables is a good thing. I've adapted this recipe -- or actually just a technique -- is from the January 2012 issue of Saveur. It was part of their Saveur 100 list (which I've followed happily for years). From Saveur: "Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like yellow beets and carrots) sweet, tender, and glossy."
Units: US | Metric
Serving Size: 1 (42 g)
Servings Per Recipe: 2