November 15, 2016

Brown Buttered Glazed Carrots

Brown Buttered Glazed Carrots

It's just T-minus 8 days until the biggest food holiday there is. Over here at The Modern Proper we are elbows deep in flour and cookbooks getting all geared up to celebrate with our friends and family and eat our hearts out (we’ll be giving plenty of thanks in there somewhere, too!). But chances are you don't make your living or fill your days with recipe research like we do, which is why we love sharing all our tried and true favorites with you this time of year.


They're sweet and savory, with just the right amount of crisp...

I love turkey, mashed potatoes, and stuffings of all kinds. Don't even get me started on gravy. It's my love language. And then there's the pies. Oh, the pies. There's so much to love about what I find on our Thanksgiving table every year, but one thing I feel there can always one or two or three more of is a great veggie side dish. With so much rich stuff going on I appreciate the balance of texture and flavor and freshness that a great vegetable side can offer, and even more so when I have them to add to the left overs in the coming days. Green bean casserole has its place (for some), but for me, nothing beats letting a beautiful piece of produce shine to its fullest and simplest potential. Enter these brown butter glazed carrots.

They're sweet and savory, with just the right amount of crisp, and perhaps most importantly of all require none of that precious oven space. Three simple ingredients, and a few minutes on the stove and you've got yourself a lovely little accompaniment that will give all the traditional stars of the show a run for their money. Now that's my kind of side dish. This year, offer to bring the veggies and outdo yourself with these (and maybe these...oh and these…)

Brown Buttered Glazed Carrots

Serves 4

Ingredients

2 lbs carrots
4 tbsp butter, cut into 4 pieces
1/4 cup packed brown sugar
1/2 tsp salt
1/2 tsp freshly ground pepper

Method

Wash and peel carrots. Trim green carrot tops to desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise. In a large skillet, cook butter over medium heat, whisking frequently, until brown bits begin to form and foaming has subsided. About 2-3 minutes. The butter will begin to darken and developed a nutty odor. Add carrots to skillet. Cook 8 to 10 minutes, stirring occasionally, just until carrots are tender. Stir in brown sugar and cook uncovered a few more minutes until the brown sugar thickens and coats the carrots. Season with salt and pepper.

1. Make

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3. Host

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4. Post

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