Serious Eats: Recipes

Gingery Glazed Carrots

[Photographs: J. Kenji Lopez-Alt]

Note: Feel free to vary the flavorings as desired. Omit ginger and thyme and replace with other herbs or spices (orange zest works well, as does star anise, fennel, chilies, etc.). For tips on how to cut carrots, check out our Knife Skills: Carrots, and for ginger, our Knife Skills: Ginger guides. If carrots sit in the pan for too long after cooking, there's a chance the liquid will over-reduce and thicken or break. If this occurs, add a few tablespoons of hot water and stir to combine. The sauce should come back together to the right consistency.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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