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Brown-Sugared Carrots

Sweet, buttery carrots are perfect for Thanksgiving because you can make them ahead of time and serve at room temperature. This recipe comes from chef Alex Guarnaschelli.

The Martha Stewart Show http://www.marthastewart.com/869472/brown-sugared-carrots
3.8
Rated
76100(10)10
  • Yield Serves 4

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
    • Coarse salt and freshly ground pepper
    • 2 tablespoons packed dark-brown sugar
    • 1 tablespoon molasses
    • 1/4 cup grapeseed oil
    • 2 tablespoons unsalted butter
    • 1 sprig fresh rosemary

Directions

  1. Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
  2. Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
  3. Add butter and rosemary; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops. Serve.

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