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Brandied Carrots

chef.tim.lee's picture
Ingredients
  Carrots 24 Small
  Butter 1 Tablespoon
  Lemon 1 , freshly squeezed
  Chambord 3 Tablespoon (Raspberry Flavored Liqueur)
  Brandy 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Parsley 2 Tablespoon, finely chopped
Directions

GETTING READY
1. In a small bowl, combine the lemon juice, Chambord, brandy and honey. Blend well and keep aside.
2. Grease a casserole or baking dish with butter.
3. Preheat the oven to 350 degree F before baking.

MAKING
4. In a saucepan, add carrots and cover with cold water. Add a pinch of salt to the water.
5. Bring to a boil
6. Reduce heat, cover and simmer the carrots until they are tender-crisp.
7. Drain in a colander.
8. Arrange the carrots in the casserole.
9. Spoon the prepared syrup over the carrots to glaze well.
10. Dot with butter.

FINALIZING
11. Bake the carrots uncovered, in the preheated oven, for 10 to 15 minutes, stirring once, until golden and glazed.

SERVING
12. Serve the glazed carrots hot, as a side to roasts or grills along with peas.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Glazed
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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