You remember the Colossal Carrot in the lower right corner of this picture? Well, I harvested its twin the next day!
That gargantuan yellow carrot did not want to leave the ground, and when I finally dug it up with a trowel, it was the size of my forearm! Between that and the Colossal Carrot, I had a whole pound’s worth of carrots and an idea forming in my brain for a dish that would throw it all down.
It sounds rather fancy, but this surprisingly simple recipe can be whipped up as a weeknight side dish and pairs deliciously with Swedish meatballs and creamy mashed potatoes. It’s a gourmet take on plain ol’ sauteed carrots, and the recipe is worth filing away for the holidays, too.
Glazed Orange-Cardamom Carrots
Makes 6 servings
Ingredients
1 1/2 pounds carrots
1/4 cup butter
1 tablespoon sugar
1 teaspoon ground cardamom
1 teaspoon orange zest
Juice from 1 orange
Ground black pepper to taste
Method
Cut your carrots into matchsticks about 1/4 inch thick and 2 inches long (or use baby carrots whole). If you can get your hands on some multi-colored carrots, it’ll really make your dish pop!
In a large saucepan, melt the butter over medium heat. Stir in the sugar, cardamom and orange zest, and let the flavors infuse the sauce for a few minutes.
Turn the heat up to medium-high and add the carrots, stirring to coat all the carrot sticks evenly with sauce. Cook until crisp-tender, about 15 minutes.
Pour in the orange juice and simmer uncovered until most of the juice has evaporated.
Add freshly ground black pepper to taste, stir, and serve!
4 Comments
Ashlyine Brooke
May 22, 2013 at 7:22 amasdas
Denise
February 19, 2013 at 7:48 amIt snowed in our neck of the woods today (western NC). This looks like a perfect recipe for the last of our homegrown carrots! Just discovered your blog…what a find.
Linda Ly
February 19, 2013 at 7:06 pmThank you and enjoy!
Mike Lieberman
February 16, 2012 at 9:05 amOhhh I might make a variation of this for lunch!