Festive is how my husband described the olive oil braised carrots with warm spices, which I made last night to accompany our New Year’s Day roasted turkey. The recipe is from Fine Cooking Feb/March 2012. I’m not a huge carrot fan but I would agree with my better half that the carrots do taste festive.
What you need:
1.5 pounds of carrots, peeled and halfed lengthwise
3 medium garlic cloves sliced thin
1/2 cup chicken or vegetable broth (I used beef because that’s what I had on hand)
1/4 cup olive oil
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of cayenne
What you’ll do:
Heat oven to 375. Fit the carrots in a shallow baking dish, a 9×13, (I used a slightly smaller pan). Place the garlic slices among the carrots.
Whisk all remaining ingredients in a small bowl and drizzle over the carrots. Cover with aluminum foil
and bake about 45 minutes. Remove foil and continue to braise a few more minutes. Fine Cooking says about 15 minutes more until carrots look shiny. I think I did five or ten more minutes. You can serve warm or at room temperature.
What I liked: the taste, which won compliments from the boys and that the dish came together quickly and was economical but tasted festive. I’ll definitely make again.