This is my favorite carrot recipe of all time. These Asian infused carrots come out slightly sweet and just a hair under crisp-tender. They’re really lovely when paired with meat with some Asian flavorings. Here’s the recipe:
Glazed Carrots (original recipe can be found here)
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
A picture of the carrots can be found here. A few notes: 1) Use a ginger beer or a very strongly flavored ginger ale. Schweppe’s or Canada Dry are not acceptable. There’s just not enough ginger flavor in them to properly flavor the carrots. Reed’s Ginger Beer is an excellent choice. 2) Be careful to make the carrot slices as uniform as possible so they cook evenly. 3) Feel free to leave out the chili powder. I usually do.