Ingredients:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 1/2 lb. (1.25 kg) small rainbow carrots, peeled and tops trimmed to 1 inch (2.5 cm)
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (2 fl. oz./60 ml) Madeira or dry sherry
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 2 Tbs. sugar
- 2 Tbs. chopped fresh flat-leaf parsley for thyme (optional)
Directions:
In a large fry pan over medium heat, melt the butter. Add the carrots and stir to coat with the butter. Season with salt and pepper. Add the Madeira and broth, increase the heat to medium-high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6 to 8 minutes.
Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 to 6 minutes more.
Transfer the carrots to a warmed serving bowl, sprinkle with the parsley and serve immediately. Serves 6 to 8.
Williams-Sonoma Test Kitchen
Rated 5 out of
5
by
Calioc from
Easy way to go gourmet
This is a very easy to make dish which makes it perfect for a holiday meal when you have multiple things going on. I used the tricolor carrots and in addition to being tasty, the dish was very pretty.
Date published: 2019-04-22
Rated 4 out of
5
by
Customer96150 from
Very tasty and easy to prepare
Very easy way to prepare carrots resulting in a visually impressive presentation of the basic carrot. Splitting the carrot and careful turning allows the flat surface to brown up and give a crispy texture. Watch your cook time as you want to avoid mushy carrots.
Date published: 2017-10-23
Rated 5 out of
5
by
DonnaCal from
Terrific next to your Thanksgiving Turkey
I first made these carrots for one of the Demo Classes I used to teach at Williams-Sonoma, Mission Viejo. I’ve never been a fan of cooked carrots but when my students kept asking for more, I decided I’d better get one before they were gone. Good thing I was able to spear a couple because I’ve never had anything sooo yummy (carrot-wise that is). Easy to make, I serve them often now and Thanksgiving dinner wouldn’t be complete without a huge white platter of sweet, colorful Madeira Glazed Carrots along side the turkey.
Date published: 2015-10-05
Rated 5 out of
5
by
welovefoodatGA from
So flavorful!
This dish was a hit on our Thanksgiving table along with some oven roasted cabbage. We started with very good carrots and they came out nicely sweet!
Date published: 2013-04-13
Rated 5 out of
5
by
NouveauChef from
Perfect for any / every Meal
Since trying out this recipe, I have already made these carrots 3 times in the last month. I am not one to cook the same thing over again but these carrots are so simple but so good too. I made them for my boyfriend's family Easter and everyone loved them. I will definitely continue making these for everyday weeknight meals!
Date published: 2013-04-02