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Glazed Carrot Sticks

Carrot sticks simmered in brown sugar and molasses.

Real live carrots

Cut-Fresh-Carrot-SticksCooked carrots? You don’t eat them? viagra free trial It may be because you’ve rejected frozen orange cubed carrots mixed with peas. cialis daily onset of action Where the peas are good, the orange boxes don’t taste like carrots. Maybe they’re not carrots at all. Venture into authentic carrot world with fresh carrots sticks showcased in this dish. Seared then sautéed with a little brown sugar and molasses, they’re tender but not mushy, lightly sweet but not syrupy. genericviagra4sexlife.com Serve these glazed carrot sticks and change cooked carrot avoiders into requesters. Try them with roast chicken, meatloaf or chicken fried chicken.
 
 

 
Recipe: Glazed Carrot Sticks

Prep Time: 3 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy

Ingredients
Fresh-Carrots

  • 2 Tbsp olive oil
  • 7 large carrots, cut in 4-inch sticks
  • kosher salt
  • freshly ground pepper
  • 2 Tbsp light brown sugar
  • 1 Tbsp molasses
  • 1/4 cup water
  • 1 small sprig http://genericviagra4sexlife.com/ rosemary

Instructions
Fresh-Carrot-Sticks-Seared1 In a large skillet, heat oil on medium high until hot. Add the carrots and season with salt and pepper. Move sticks around the pan to begin searing them. About 4 minutes.

2 Reduce heat to medium and stir in the brown sugar, molasses and water. Continue cooking until the carrots are tender but not overly soft, about 5-8 minutes. Add a little more water if needed.

3 Add the rosemary and cook for 2 minutes. Place carrots on a serving plate with the rosemary for garnish.

Information
Carrots-with-Brown-Sugar-and-MolassesNotes
Cut the carrots in any shape desired, coins, diced, or leave whole with a stubby part of the tops.

Applications
Make this dish when you have some carrots leftover from a vegetable platter or picnic. Also works well with the ready baby carrots.

Add 1 tablespoon of butter with the rosemary for added richness if desired.

Dish Designer

  • Exchange light brown for dark brown sugar.
  • Exchange online viagra rosemary for thyme.

Inspiration – Alex Guarnaschelli

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 27, 2012

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One Response to Glazed Carrot Sticks

  1. Audrey June 27, 2012 at 2:43 pm #

    These are so good!! They still have a bit of crunch but are also sweet.

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