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Jim absolutely loves the new way that I’ve been cooking baby carrots lately.
(And he’s on the low-carb diet again, so it’s difficult to find vegetables that he’s willing to give up some carbs to! Carrots and green beans are good. For example, he can have 16 baby carrots at a cost of 6 carbs.)
These carrots are really quick and really easy. I’ve adapted this recipe from one I saw Alton Brown using on The Food Network.
This recipe for glazed carrots comes from watching too much Food Network on TV.
Alton Brown has a witty little show called Good Eats where he talks about a specific food, ingredient, or kitchen gadget at length — giving you all of the ins and outs of that particular item. It’s a show filled with way too much detail about any one thing. But it’s interesting nonetheless.
Anyhoo… my adaptation of Alton Brown’s Glazed Carrots:
2 T. butter or margarine
1 t. salt
1/2 can soda (I use diet soda)
1 t. chili powder
1 T. parsley leaves
In a 12-inch pan over High heat, combine baby carrots (enough to cover the bottom of the skillet), butter, salt, and soda.
Cover with a lid, and bring to a simmer. Once simmering, stir once, cover, and cook on Low for 5 minutes. Then, stir, add chili powder and increase heat to High just long enough until the soda is reduced to a glaze.
Pour in a serving dish and sprinkle with parsley. Serve immediately.
We like these carrots so much, we’ve been eating them practically every day for a couple of weeks now! (You can’t eat too many carrots, can you? I mean, your skin doesn’t start to turn orange or anything, does it?)
The best part is they actually taste sweet, even though there’s no sugar added.
The biggest difference between Alton Brown’s recipe and mine is the fact that he recommends using a fine quality ginger ale. We always have carrots on hand, but we never have ginger ale on hand, so I substitute a regular ‘ol can of soda instead.
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