Saturday, November 17, 2012

Thanksgiving Glazed Carrots

 Every year, as Thanksgiving approaches and the holiday season picks up speed, it seems as if there's even less time to get things done.  Menu's and shopping lists.  Right about now you're probably deep into holiday planning and just beginning to wonder how you'll get it all done.  You want to make sure everything's just right, right? The perfect dinner, desserts and even the perfect playlist on your iPod.  Some things on your list you could probably skip, while others you wish you could fast forward through so you could have more time for the good stuff.

Unfortunately, there's no personal shopper, no executive chef.  No set designer to trim the house.  The truth is, none of us is Martha (not even Martha, I imagine) and in the real world we could all use a little help.  So stick with the things that really matter... family, friends and thankfulness and instead make the most of your time this season, and  slow down for the holidays. KISS you know what I mean? 
I just love all the traditional dishes on Thanksgiving and so along with the star of our table -- Tom, he'll be accompanied by breadcrumb and winter vegetable stuffing, Italian mashed potatoes, creamed onions, acorn squash, glazed carrots,  cranberry orange relish, giblet gravy, a pasta dish, and then there's pumpkin pie for dessert!  And this year, I am also thankful that much of what will go onto our table we grew in our own garden.  As much as I do enjoy a turkey dinner, what I really love even more is when the fella's around the house get to do clean-up detail and wash all those dishes afterwards...and then around 8 o'clock the leftover turkey sandwiches get served! :) 
          Wishing  you all safe travel, and a very fruitful and special Thanksgiving Day.

Glazed Carrots with Cranberries
 adapted from Cook's Illustrated
1 lb. carrots, peeled and sliced
½ tsp sea salt
3 TBLS brown sugar
½ cup vegetable broth
2 TBLS butter
3/4 cup dried cranberries
zest of 1 lemon
2 tsp fresh lemon juice
1 teaspoon fresh thyme, chopped
ground black pepper
 Bring carrots, salt, 1 tablespoon sugar and  broth to boil, covered, in 12 inch non-stick skillet over medium-high heat and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5-8 minutes. 

Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. 
 Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold.

Remove from heat and  add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Sprinkle with fresh thyme, lemon zest and season to taste with salt and pepper - serve warm. Enjoy!


Ciao Chow Linda said...

I think carrots are underappreciated as a vegetable. These would be a star on the table.

Karen said...

I loved cooked carrots. This dish is perfect for TG. Happy Thanksgiving to you and your family, Jady!

Roz P. said...

Carrots, raw or cooked, and especially glazed are all our family favorite! Happy Thanksgiving!

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Tony Carapinha said...

Very nice, I will try this...:)