The Thanksgiving buzz is in full swing! For the years that I hosted the Thanksgiving feast, my preparations typically started in October. I would start with making and freezing turkey stock, baking breads and making ice cream. Although I’m not hosting this year, this carrot recipe from the zesty archives is simple, festive and has just the right amount of sweetness. This elegant dish elevates the humble carrot to new heights, infusing it with the warmth of brandy and the lusciousness of butter. Simple yet indulgent, this recipe is a testament to how a few high quality ingredients can transform a familiar vegetable into a masterpiece.
Ingredients
- 2 pounds carrots washed, peeled and cut into chunks on the diagonal
- 2 tablespoons unsalted butter
- 1 tablespoon brandy
- 1/3 cup freshly squeezed orange juice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh herbs such as parsley thyme or carrot greens for garnish
Servings: servings
Instructions
- Pre-heat the oven to 350 degrees F. Fill a large stock pot with water and bring to a boil. Add a generous pinch of salt and add the cut carrots to the boiling water. Return the water to a boil and cook the carrots for about 3-5 minutes. While the carrots are blanching, fill a bowl with ice cubes and cold water. Drain the carrots and place in the bowl of ice water to shock them, and stop the cooking process. Transfer the carrots to a baking dish and set aside.
- Melt the butter in a saucepan over medium heat and add the brandy and orange juice. Bring the sauce to a boil and reduce the heat to low. Simmer the sauce for about 2-3 minutes, stirring and letting the flavors come together. Pour the sauce over the carrots and season with salt and pepper. Bake the carrots in the brandy butter sauce until they’re bubbling, about 10-15 minutes. If you’re short on oven space, you can sauté the carrots with the brandy butter sauce on the stove top.