Sometimes simple is best. After a week of being pretty much couch or bed-bound, I wasn't going to get into anything fancy this Sunday night. Usually, I like to try my hand at something new on a quiet end-of-the-weekend evening, but I just didn't have the gumption to forge on. This isn't always a bad thing, however. We had a nice little frozen turkey pot pie from one of our local farms, and I had lots of potatoes and lots of carrots.
It's chilly in New England now. The heat is finally always needed and the heavier coats of winter have made their first appearance. Pot pie, cheddar smashed potatoes and glazed carrots sounds comforting and a simple Sunday supper. The cider-glazed carrots are a side that's always welcome in our house. Carrots from my winter CSA share from Heron Pond Farm are wonderfully sweet right now so this recipe is an easy progression from their natural state. Enjoy!
1 pound of carrots, washed, trimmed, peeled and slice
2 1/2 tablespoons unsalted butter
1/3 cup packed brown sugar
pinch of salt and pepper
1/4 cup apple cider
1/4 cup water
In a large saucepan over medium heat, melt the 2.5 tablespoons of butter. When melted, add in brown sugar, stirring to combine the mixture. At this point, you can add your carrots to the pan, turning to coat them in the butter and sugar mixture. Season with a pinch of salt and pepper and add you cider and water. Bring the mixture up to a boil and then back down to a simmer for 15-20 minutes until your carrots are tender and most of the liquid has evaporated. Serve hot!