| Prep: 15 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 165 | 8.9g | 5.6g | 17.6g |
| sugars | fibre | protein | salt |
| 3.2g | 4g | 1.2g | 0.21g |
A sunny afternoon in the tranquil beauty of the wine country is often incomplete without the right combination of refreshments to enjoy the view. One of these essential additions to the dining table is the exceptionally delightful dish – the Angelica and Citrus Glazed Carrots.
Just as the California sun drenches the valleys in its golden hue, the taste of this enticing recipe blends the healthful abundance of carrots with the zesty tang of fresh citrus fruits, resulting in a gastronomic delight that’s both nutritious and tantalizing to the taste buds. What makes this recipe even more enchanting is the addition of angelica liqueur, a slight nod to the subtle yet distinctive mix of California’s viniculture.
An Ode to Health and Flavor
The Angelica and Citrus Glazed Carrots is an ideal representation of the fusion I find captivating – marrying health consciousness, inherent with my West Coast upbringing, and the comforting warmth associated with classic American fare. Carrots, the star ingredient in this recipe, are packed with vitamins and nutrients, including beta carotene and fiber. When combined with fresh citrus juices, your body gets an energizing dose of vitamin C, a powerful antioxidant. The angelica liqueur not only adds an intriguing depth in flavor but is also known to possess medicinal properties.
A Versatile Addition to Any Meal
One of the reasons why I love pulling together the Angelica and Citrus Glazed Carrots is its versatile nature. This recipe reminds me of the glazed carrots my mom used to make every Thanksgiving, albeit with a West Coast twist. Effortlessly fitting into any mealtime scenario, it can be the perfect side to a succulent roast or a fresh salad. Pairing it with a glass of Californian Chardonnay would just seal the deal.
I consider this recipe as a delightful challenge for the palate – evocative of the textures, tastes, and traditions I’ve grown to love, and infused with the healthy goals I aspire to foster in my kitchen. Indeed, for me, each helping of the Angelica and Citrus Glazed Carrots feels like a taste of California’s enchanting and diverse culinary landscape right at home.
What You’ll Need
- 1 pound of fresh thick-cut carrots
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh orange juice
- 2 teaspoons of freshly grated lemon zest
- 2 teaspoons of freshly grated orange zest
- 2 tablespoons of angelica liqueur
- 3 tablespoons of unsalted butter
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley for garnish
Method
Step One
Start by peeling the carrots and then cut them into 3-inch lengths. If the carrots are thick, cut them in half lengthwise.
Step Two
In a large skillet, combine the carrots, lemon juice, orange juice, lemon zest, orange zest, angelica liqueur, butter, granulated sugar, salt, and black pepper. Turn the heat to medium and stir everything together until the sugar has dissolved and the carrots are well-coated.
Step Three
Cover the skillet and cook for about 10 minutes, or until the carrots are just starting to become tender. Uncover and continue to cook, stirring occasionally, for another 5-10 minutes. The liquid in the skillet should reduce to a glaze and the carrots should be tender but not mushy.
Step Four
Once the carrots are cooked to your liking, remove the skillet from the heat. Use a slotted spoon to transfer the carrots to a serving dish, leaving the glaze in the skillet.
Step Five
Drizzle the remaining glaze over the carrots, sprinkle with the chopped parsley, and serve. The Angelica and Citrus Glazed Carrots are best served warm, but they can also be served at room temperature.
