Monday, November 2, 2015

Honey and Soy Glazed Carrots

From the kitchen of One Perfect Bite...The Silver Fox and I rarely eat sweetened or glazed vegetables, but with the holidays coming, I thought it prudent to test at least a few recipes of this type to use as potential fillers for our holiday table. I also had promised to share a low-cost holiday dish with a group whose meetings I occasionally sit in on, and these carrots allowed me to kill two birds with one stone. The group, originally sponsored by a local church, has become more informal over the eight years since it was formed, but the gals still get together 3 or 4 times a year to share low-cost recipes and cooking techniques. I thought this inexpensive side dish would break the unremitting beige of the Thanksgiving holiday table and add some much needed color without breaking the bank. The source recipe for my version of these carrots came from Food and Wine magazine. I liked the ingredients they were using, but thought the dish ended up being too salty for my taste. I played with the recipe a bit and came up with the version you see below. Tamari is a thicker, lower salt version of soy sauce that is used in Japanese cooking. I find it more robust and use it to season dishes that require soy sauce for flavor. It is more expensive than regular soy sauce, so I've recommended low-sodium soy sauce for use by anyone for who has to watch their food budget. If you are looking for something fast, colorful and inexpensive you might want to give this recipe a try. Here is how the carrots are made.

Honey and Soy Glazed Carrots...from the kitchen of One Perfect Bite inspired by Food and Wine magazine

2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
2 tablespoons unsalted butter
1 tablespoon Tamari or low-sodium soy sauce
1 tablespoons honey or real maple syrup

1) Bring a large saucepan of salted water to a boil. Add carrots and cook until tender, about 8 minutes. Drain.
2) Melt butter in a large skillet. Stir in carrots and Tamari and cook over high heat until carrots are browned in spots, about 2 minutes. Stir in honey and cook until carrots are glazed, about 2 minutes longer. Transfer to a platter and serve. Yield: 6 servings.

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David said...

Mary, Very pretty carrot dish... Love sauteed carrots and carrots cooked in with a pot roast and this is a nice variation on the theme. I think that I'd like the honey best instead of maple syrup. Take Care, Big Daddy Dave

Alicia said...

Hmmm, this is a very interesting dish. Recently my son found his tastes changing and instead of dousing everything in ketchup he is starting to understand the nuances of sweet and savory. He just might really like this dish. Printing it to give it a try with some pork roast prior to Thanksgiving. Thanks much!

Cranberry Morning said...

Oh, I like the idea of using maple syrup! Those look fabulous. I'm thinking Thanksgiving dinner table. Thanks for the quick and easy recipe!

Pondside said...

The carrots sound yummy! I think the Tamari and Maple Syrup would be great together.

patio garden furniture said...

What a very interesting dish! The carrot dish looks wonderful. Thanks for sharing this!

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