Recipe by Anastacey
I got this recipe a few years ago when i used to 'study' in my community college library. it was from Gourmet Magazine. I tried it and really loved by the recipe accidently went through the wash. I couldn't remember how to make it or what it was called but finally found it posted on epicurious.
Top Review by Sydney Mike
When making these carrots I was happy to add rounded measures of both brown sugar & cinnamon, but had to cut back a lot on the cayenne! The end product tell it all, however, & THESE CARROTS ARE VERY TASTY, & the recipe, a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 2 lbs medium carrots (about 12)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1⁄2 cup water
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cayenne (to taste)
Directions See How It's Made
- Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
- Add brown sugar, stirring until sugar is melted.
- Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.