• 41 Ratings

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews

41 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 3