Thursday, January 6, 2011

Christmas Carrots

This is one recipe where I wish I had "smell-o-vision" because these carrots smell amazing! They are a great Christmas side dish because the combination of brown sugar and orange zest gives off a tasty Christmas aroma.
2 pounds carrots
1/4 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup margarine or butter
1 teaspoon grated orange peel
1/2 teaspoon salt

Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if desired. Add the carrot slices. Cover and heat to boiling again. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 mins or until carrots are tender when pierced with a fork. While carrots are cooking, heat the brown sugar, margarine, orange peel and 1/2 teaspoon salt in the skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove the skillet from the heat. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
This recipe from CDKitchen for Brown Sugar-Glazed Carrots serves/makes 6

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