I had originally planned to make a honey-cumin glazed carrot for the dudes’ Thanksgiving dinner. However, I found this recipe online and it sounded like a winner. And, oh yes, it was! Thank you, Alton Brown!
A few things… Alton says to use a good-quality ginger ale. Canada Dry was the best I could do without making a road-trippy adventure of the day. It worked just fine. For the chili powder, I used Pendery’s Original.
The dish was exceptionally good. The glaze was amazing. I want to bottle it and serve it over ice cream. Oh, that gingery carrot spice goodness! Nom nom nom…
- 2 lbs carrots, peeled and cut on the bias ¼-inch thick
- 4 tbsp unsalted butter
- Heavy pinch kosher salt
- 2 cup good-quality ginger ale
- 1 teaspoon chili powder
- ¼ cup brown sugar
- In sauté 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 for a few minutes longer until the carrots are just slight under the level of doneness that you like.
- Using a slotted spoon, remove the carrots from the pan and put into a bowl. Add the sugar to the pan and reduce until the cooking liquid is thicker and syrupy.
- Put the carrots back into the pan and cook until you're happy with the doneness of the carrots.
- Serve and enjoy!