Glazed Carrots with Grand Marnier2013-04-04
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
OK this really could be classified as dessert, they are so tasty. This recipe is really flexible. Adjust it to your tastes. Some people love it really sweet, while others may choose to cut back on the sugar and maple syrup. Also, the butter is optional. It is better with it of course, but for caloric reasons you can omit it because there is plenty of flavor going on.
- 3-4 large organic carrots (peeled and sliced in diagonal slices about 3/8" thick)
- 1/3 c. orange juice
- 2 T. 100% maple syrup or raw honey
- 3 T. turbinado sugar or brown sugar
- 1 1/2 oz. Grand Marnier
- 1 T. butter
- pecans or parsley, chopped
Place carrots in pot of salted boiling water just covering the carrots. Put cover on pot crocked so as to let out steam. Cook until tender. Drain, top with butter to melt and set aside.
In a small sauce pan, over medium heat, add the orange juice, maple syrup or honey, sugar and Grand Marnier. Reduce the ingredients by half, stirring frequently not to allow the sugars to sit on the bottom of the pan.
After the sauce is complete, simmer the drained carrots in the sauce for 3-4 minutes until evenly coated. Serve. *Optional, top with pecan pieces or fresh chopped parsley.