Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Keep reading for the full recipe…
- 2 lb medium carrots (about 12)
- 2 Tablespoons unsalted butter
- 2 Tablespoons brown sugar
- 1/2 cup water
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp cayenne, or to taste
Quarter carrots lengthwise, then cut into 2 1/2 inch pieces. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute carrots, uncovered, stirring occasionally, until slightly softened, abut 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.