These honey-glazed carrots get their kick from fresh ginger, garlic, shallots and a little cayenne, with orange juice and zest for brightness.
Peggy Fiandaca, co-owner of LDV Winery in Arizona, shares the recipe on this month's Wine Time with Peggy as a Thanksgiving or holiday side. She sweetens it with honey instead of brown sugar (a regional honey is a nice touch), so it's more spice than sweetness, and it's also lovely with a pork roast. Prefer more heat? Peggy says you can swap in jalapeño or another pepper for the cayenne.
Sweet & Spicy Carrots
4 Servings
Ingredients
5 cups of baby carrots
2 T butter
2 (1-inch) cubes fresh ginger
4 to 6 garlic cloves
2 shallots
2 bay leaves
2 T honey
1 orange, juiced and zested
½ teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Directions
Rinse carrots (or peel medium carrots and cut into 2-inch lengths, then cut into bite-size pieces).
Parboil carrots in boiling, salted water until they start softening but do not cook through, about 15 to 20 minutes.
Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and dice. Peel and finely chop the garlic and shallots.
Sauté 2 T butter, add ginger, garlic, shallots, and bay leaves. Stir until spices start to brown.
Add ½ cup water, honey, and 2 teaspoons salt to the butter mixture. Bring to a boil.
Add carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and cook for about 15 minutes, or until the sauce thickens.
Add the orange zest, orange juice, and cayenne to the pan, tossing with carrots. Simmer uncovered for about 5 minutes, until al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add salt and freshly ground pepper to taste.
NOTE: Carrots reheat well. Just undercook the carrots and reheat before serving.
What to Pour
Peggy suggests a medium-bodied red, like LDV's new 2019 Grenache or a Pinot Noir, or a sparkling Shiraz. Skip the sweet wines, since you don't want sweet up against the sweetness of the carrots.
