Thursday, July 14, 2011

Honey Glazed Carrots

Some people have the right vinegar for every recipe. They stock cabinets and cabinets full of every imaginable kind for just each situation. I am not one of those people. I always scoff at the price of vinegar and decide I'll just use the one I have, generally it works out for me and this was no exception.

On Wednesday I got the season's last carrots at the Farmer's market. These adorable baby carrots looked weathered and tired but were still crisp and orange. I threw them in my bag and brought them home for dinner. It was a nice variety to have carrots instead of the other vegetables I've been eating.

Since I was going to be making some thin boneless pork chops, I didn't want to oven-roast my carrots. While searching for another cooking method, I came across Martha's recipe for Honey-glazed carrots. These have my husband's stamp of approval even though I may have strayed from the recipe, especially with the vinegar part...

1 bunch baby carrots, tops removed, cut the big ones in half lengthwise
scant 1/4 C honey
1/2 C water
2 T cider vinegar
salt & pepper to taste
1 pat butter
1 T vegetable oil

Directions: (oh yeah, and I totally didn't follow these either, go figure).
1. Heat oil in a medium fry pan with lid over med-high heat. Add carrots and toss once cook until starting to brown, about 2 minutes.
2. Add honey, water, vinegar and salt & pepper. Cover and cook 10 minutes until crisp tender.
3. Remove lid and cook until there is barely any liquid left and it looks kind of like a syrup. Turn off the heat and stir in the butter and more S&P to taste. Cover until ready to eat!

1 comment:

Jenny said...

Funny that you post this! I just got three brand new vinegars! Red apple balsamic vinegar, peach balsamic vinegar and fig balsamic vinegar! All of them have outstanding flavor!!