What a great time of year this is. Especially since we now live in Idaho and I have free-reign of my parents’ garden. The last time I took Greta out there to pick tomatoes, I became a little engrossed in what I was doing and failed to notice my daughter had snuck away from my side. When I finally looked up, I could only see one eye and half of her beaming smile through the armful of carrots she was holding. Fun fact – apparently the only thing Greta likes about carrots, is picking them. So now that I have carrots for days, how do I get her to contribute to eating them? Boom. The glazed carrot.
Glazed carrots are basically candy, but warm and ok to eat during dinner. I like spicy carrots, but when dealing with a toddler you gotta be careful. For that reason, I stayed away from the Thai chilies and used a deseeded, red jalapeño and sweet chili sauce (Greta is a little more keen on spice than most kids I would say, so you may want to just use red bells instead of the red jalapeño). Wrote a recipe about it; like to hear it here it goes (In Living Color, anyone?).
Stuff you need:
• 6 large carrots (10 medium to small ones), washed and cut into quarters if needed. Try to keep them all under 1 inch thick, 3-4 inches long
• 1 deseeded, red jalapeño, cut in half and sliced -Red jalapeños are really not that spicy, and they’re a little sweeter than regular jalapeños
• 1 tbsp light olive oil
* 1 1/2 cups chicken stock
* 1/4 cup sweet chili sauce
* 1/4 cup brown sugar
* 2 Tbsp soy sauce (I used gluten-free)
* 2 tsp freshly grated ginger
* 1 tsp turmeric
* 1/2 tsp ground ginger
* 1/2 tsp ground cardamom
* 1/2 tsp ground cinnamon
* 1/2 tsp fresh cracked black pepper
green onion and toasted sesame seeds to garnish
Super easy. Heat a sauce pan (preferably one that has a lid) over medium-low heat. Add the oil, then immediately put the carrots and jalapeño in and sauté that for a minute or two. While that’s sautéing, add the starred ingredients in a bowl and mix together well. Add to the carrots, cover and simmer for 2-3 minutes, then remove the lid and let the liquid cook down until it creates a nice glaze. If you reduce it too much, just add a little water and stir. Serve with roasted chicken, or don’t. You are the master of your universe.
Greta ate a few of these carrots, and probably would have eaten even more if she weren’t such a rice fiend (we also served some rice with this). Seriously, that girl looooooooves rice. Plain. No salt. No soy sauce. No nothing.
Anyways. Give this one a try. It’s a great side dish and the perfect way to use up that crazy amount of carrots your garden threw at ya this year. Cheers everyone, have a great long weekend.
Carrots are so appetizing and by the way they are really beneficial for our health. I`m always trying t make my children eat carrots but they always refuse. Now I know the recipe which, I hope, they are going to enjoy.
These look delicious! I’ve made glazed carrots (and, you’re right– it’s like acceptable dinner candy), but never spicy. Can’t wait to try them :)
I’m adding this to my meal plan. Looks yummy!
Yum! These look super delicious! Adding it to my recipe que now!
Be sure to let me know how it goes! And if you make any changes, I’d love to hear them. :)