Carrots a La Sidecar
"This is a neat little recipe my Aunt Margaret gave me. (Try to get real baby carrots for this one - they're sweeter and more tender than the processed "baby" carrots in a bag.) This is a nice twist on glazed carrots when you want a special side dish for holiday entertaining. Try this with a good roast beef or baked ham."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 24 fresh baby carrots, peeled
- 2 -3 tablespoons real butter
- 2 ounces honey
- 3 ounces lemon juice
- 1 ounce Cointreau liqueur
- 2 ounces brandy
- fresh parsley
directions
- Peel the carrots and cook them in lightly salted water for about 15 minutes or until just tender-crisp.
- Meanwhile, melt the butter over low heat in a small saucepan. Stir in the honey, then mix in the lemon juice, Cointreau, and brandy. Simmer gently, then keep warm.
- Preheat the oven to 350 degrees.
- Transfer the carrots to an oven-proof casserole and pour the "Sidecar" sauce over them.
- Bake at 350 for 20-30 min, turning them occasionally in the sauce until it starts to glaze.
- *Note: You could substitute Triple Sec for the Cointreau, or even substitute orange juice for the Cointreau and double the brandy.
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Reviews
-
Yes, this is a nice twist on the glazed carrots! Sometimes I add a dash of cream at the end, but that's cuz I'm a glutton! Sweet and yummy, and since the Brandy is out....
RECIPE SUBMITTED BY
I am the Mom of "A la Carte" and her sister, and grandmother (hence "Gammy") of two GREAT kids! (Aren't they all?) I've always enjoyed cooking & baking and have been getting lots of great ideas from Recipe Zaar.
My DH & I live in a rural area with our dog & cat, and we spend lots of time with family & friends which is our most cherished recreational activity! Aside from that we love it when we find time for get-aways near or far. We like hiking, X-C skiing, snow shoeing, and summer vacations in Maine were a family tradition for many years. We love to read, travel, and garden (well, me anyway!) We're into wildlife in general, and avid birders here at home - or far afield, when we get the chance.
I learned to cook from my mother & grandmother, who were constantly trying out new recipes along with preparing old family favorites. Now that our own daughters are grown and great cooks themselves, rarely a day goes by that one or the other of us doesn't share a new recipe or call with a cooking question! We all do a lot of improvising & also like many different cuisines. I have a gazillion cookbooks but if there's one cookbook I couldn't live without, it would be the old standby "Joy of Cooking". My mother in law gave me my first copy when we were first married, and an updated edotion a few years ago.
