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Caramelized Carrots
Ingredients
-
2
tablespoons olive oil
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2
pounds whole small carrots, peeled, tops on, and halved lengthwise
-
1/4
teaspoon salt
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4
cloves garlic, thinly sliced
-
2/3
cup whipping cream
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1/8
teaspoon cayenne pepper
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Snipped Italian (flat-leaf) parsley
Directions
1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
Nutrition Facts
(Caramelized Carrots)
- Servings Per Recipe 8,
- Calories 146,
- Protein (gm) 2,
- Carbohydrate (gm) 12,
- Fat, total (gm) 11,
- Cholesterol (mg) 27,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 17007,
- Vitamin C (mg) 6,
- Sodium (mg) 160,
- Calcium (DV %) 50,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I love this recipe. The first time I left tops on, second used full sizes carrots sliced and the third time I used peeled baby carrots, every time with excellent results
2/23/2011 10:56:50 PM Report Abusebrown suger carmelized carrots
10/24/2010 07:32:33 PM Report AbuseWhat IS the point of leaving the tops on? Are they edible?
10/11/2010 01:13:24 PM Report AbuseThese are fantastic! The garlic is key! Just the right amount of cayenne for the amount of sauce but I think half the sauce would be enough---going to do that next time. I am also going to cut the tops off the carrots. They look pretty but not worth the trouble when eating. Excellent side dish, on the rich side.
11/30/2009 12:08:24 PM Report Abuse