Glazed carrots make an excellent side dish for family dinners and special occasions. They also add a bit of color to the spread.
INGREDIENTS | SERVES 4
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 4 carrots, peeled and thinly sliced on the diagonal into ½-inch slices
- ¼ teaspoon cayenne pepper
- ½ cup chicken broth
- 2 tablespoons brown sugar
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the carrots.
Stir-fry the carrots for 1 to 2 minutes, until they turn a darker orange. Stir in the cayenne pepper.
Add the chicken broth and the brown sugar. Bring to a boil. Cover and cook the carrots for 4 minutes.
Uncover and cook, stirring, until the carrots are tender but still crisp and nicely glazed with the broth and sugar mixture, which has been reduced (total cooking time is about 8 minutes). Serve hot.