Buttery Brandy Glazed Carrots Recipe: Elevate Your Side Dish Game!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

brandy

🥗Healthier: white grape juice

💰Cheaper: apple cider

White grape juice provides sweetness without alcohol.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions add freshness at a lower cost.

Pick fresh carrots from the garden if available, or use stored carrots that may be getting bitter.

Use a 12-inch enameled cast iron pan and set the cooktop to 4 out of 9 (lower side of medium).

Add a generous amount of butter to the pan and let it melt.

Add the sliced carrots to the pan, ensuring they are in an even layer, and sprinkle with salt.

Leave the carrots to cook on low heat for about 10-20 minutes, shaking the pan occasionally to prevent sticking.

Check the carrots after 15 minutes; they should have some brown butter and caramelization on the edges.

Pour in a little bit of brandy and carefully flambé it, ensuring safety precautions are taken with a lid and fire extinguisher nearby.

Add a pinch of black pepper and a little thyme for flavoring; rosemary can be omitted if not desired.

Incorporate about 3 tablespoons of chicken stock into the mixture.

Transfer the pan to an oven preheated to 425°F and roast the carrots until most of the moisture is gone and they are caramelized on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens