Burlington, Vermont – December 20, 2011
Darren Perron and his nephew, Alex, helped spread some Channel 3 Cheer with a family recipe for glazed carrots.
CANDY CARROT COINS
Serves 4
Ingredients:
- 1 pound carrots
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1/2 cup of water or chicken broth
- 1/2 cup maple syrup
- Pinch of salt
Instructions:
1. Peel the carrots, then slice each one into rounds. You can also buy carrots pre-sliced. Place the carrot coins in water or chicken broth and bring to a boil for 3 minutes or until carrot coins are tender, but not mushy. Drain and set carrot coins aside.
2. In a frying pan, melt the butter, stir in the brown sugar, and maple syrup and cook for 1 minute. Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low until the carrots are cooked and thoroughly glazed.
Additions options:
Sprinkle of cinnamon per pound of carrots. One chopped garlic clove per pound of carrots; add to frying pan during cooking process.
For more, watch the video from The :30.
