I love, love, LOVE this recipe. I could seriously eat 2lbs of these carrots, and I really don't like cooked carrots...unless they're cooked this way. I bought a huge bag of baby carrots and tripled the recipe to freeze in portions.
I have seen recipes where the carrots are cooked in the glaze instead of boiled beforehand, and I really can't tell a difference. There are millions of glazed carrot recipes out there--with ginger, cilantro, whiskey instead wine...they're all yummy.
What's not yummy is plain boiled carrots. Blech.
Ingredients:
1lb baby carrots, or sliced carrots.
2 Tablespoons butter
1/4 cup brown sugar
2 Tablespoons -1/4 cup white wine or orange juice
Salt and pepper
Boil carrots in enough water to cover them for 5 minutes. Drain. In a skillet, melt butter. Whisk in sugar, until it stars to lighten in color. Add wine, and reduce. The mixture should look syrupy, but not liquidy. If its too thick, add a little more wine. Add carrots back to skillet to coat.
When carrots are cool, divide into freezer bags. Distribute glaze evenly between bags.
Reheat on stovetop or in microwave. You can add some chives at the end if you've got 'em!
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