Saturday, September 1, 2012
My mom discovered this recipe a few years back and now it makes it onto her table fairly frequently. It's great for holidays, because it does that great trick of making a vegetable taste like a dessert. Even my cousin, who hates vegetables, has seconds with this one.
2 lbs carrots, peeled and sliced into 1/8"-thick "pennies"
1/4 cup brown sugar
2 tsp cornstarch
1 Tbs water
4 tsp lemon juice
1/4 cup butter
Boil the carrots in a saucepan of slightly salted water until just tender, about 5-10 minutes. Meanwhile, preheat the oven to 350F. Combine brown sugar, cornstarch, water, lemon juice, and butter in a small saucepan and cook until translucent and thickened, about 5 minutes. Remove from heat and set aside.
When carrots are tender, drain and place in an 8x8" or casserole dish. Pour glaze over carrots and bake at 350F for about 15 minutes. Serve warm.
Makes about 6 servings.