Orange Scented Glazed Heirloom Carrots
A fab side dish for Easter Sunday! Orange Scented Glazed Heirloom Carrots from Chef Kevin Bryant.
Ingredients
- 2 bunches heirloom carrots topped cleaned & peeled
- 2 Oranges zest
- 2 tablespoons unsalted butter
- 2 tablespoons Dark Brown Sugar
- 1 Orange juice
- Salt and pepper to taste
- 3 sprigs fresh thyme
Instructions
- Quickly blanch carrots until tender, approximately 5 minutes depending on size. In a sauté pan on medium heat combine butter, brown sugar, orange zest & orange juice.
- Once ingredients have come to a boil add blanched carrots and continue to cook until carrots are warm throughout. Add salt and pepper to taste, remove from heat and garnish with fresh thyme.
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