The Thanksgiving Collection
How you doin’? You’ve got a lot of tan and brown colors on your holiday table. It’s time to give your meal a splash or two of color—orange, yellow, pink or purple to be exact. Make room for my Slow Cooked Honey-Glazed Carrots--easily the best darn cooked carrots that you’ll ever eat. We often forget that carrots are as good cooked as they are shredded or chopped into our favorite salads.
This awesome side dish is made in a slow cooker which requires very little hands-on “active” time. They’re glazed at the end of the cooking cycle with a little orange marmalade giving the carrots a tangy sweet flavor and wonderful texture. My Slow Cooked Honey-Glazed Carrots make a perfect side dish for any special holiday meal. If your local market doesn’t carry them, find other locations at Frieda’s Specialty Produce.
Prep time: 10 minutes
Slow cook time: 4 to 6 hours
Yield: 8 servings
2 pounds fresh young carrots, peeled and sliced in a quarter-inch bias cut
3/4 cup water
1/4 orange juice
2 teaspoons honey
1/2 teaspoon kosher salt
6 tablespoons orange marmalade
3 teaspoons unsalted butter
1/2 teaspoon dried sage
1/2 teaspoon orange zest
1/4 teaspoon freshly crack black pepper
ChefSecret: Carrots originated in modern-day Iran and Afghanistan where cultivated carrots were rooted in the purple carrot in that region. They contain around 32,000 genes (more than humans--this may be signs of vegan intelligent life), of which two recessive ones contribute to a build-up of carotenoids, such as alpha- and beta-carotene. That’s where orange carrots get their bright orange color. Beta-carotene metabolizes in the human gut from bile salts into Vitamin A.
Quip of the Day: “If the past many months have taught us anything it’s that stupidity spreads faster than Covid."
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday.
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