Sure, some lucky folks may have been enjoying carmelized carrots for years and think nothing of it - however we first had them a few weeks ago when we visited friends in Northern Iowa for supper. We both enjoyed the supper immensely and the great company even more, but the funny part was when we were back in the car a couple hours down the road we both discovered our favorite part of that meal had been the carmelized carrots. Jamie's been talking about them ever since so I knew we just had to have them for Thanksgiving. Our friend kindly emailed a recipe and included how she'd made the yummy carrots she served.
Today I started with frozen krinkle cut carrots in a medium skillet on low heat. In went a little butter and the simmering started in earnest.
Once the carrots were thawed and simmering nicely I sprinkled several tablespoons of brown sugar on top and stirred occassionally.
The simmering and stirring continued until the liquids cooked down and became nice and syrupy. For good measure, I let things simmer just a little bit longer and then we slid the carrots out of the skillet and into a bowl to stay warm in the oven until the rest of the Thanksgiving feast was ready.
The consensus? The carrots were totally delish and Jamie says they'll be part of our annual tradition. A tradition that started this year. Thank you Sharon for serving such a yummy meal a few weeks ago and for being so kind as to share a recipe so we could make some of our own. You're the best! And so are your carmelized carrots!
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