Glazed carrots are a dish that Katie’s grandmother used to serve with Sunday dinners. We wanted to bring back grandma’s dish, but with more sophisticated flavors, like Indian spices, the sweetness of agave, and a crunch of walnut. Glaze on!
Sweet & Smoky Glazed Carrots with Walnuts
Prep Time
Cook Time
Total
Servings
Ingredients
- ½ onion
- 6 large carrots (we used rainbow variety for more color on the plate), peeled
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- ½ tsp. coriander
- 1 tsp. cumin
- ¼ tsp. paprika
- 1 tsp. jalapeño, finely chopped (add more for additional spice)
- 2 Tbsp. agave
- ½ cup water
- Garnish:
- ¼ cup walnuts, roughly chopped
- 2 Tbsp. chopped green onions
Let's go
- Cut and prep all ingredients.
- Cut the peeled carrots into 1″ thick discs. You don’t want them too thin or they will get overly mushy as they glaze.
- In a medium-sized sauté pan, heat oil. Add in the onions and sauté over medium-low heat until translucent.
- Once transluscent, add in the butter and allow to melt. Add in the carrots and all other spices. Stir and allow to cook until the spices become fragrant, about 4 minutes, stirring occasionally.
- Add in the jalapeño, agave, and water. Stir to combine, cover, and cook on medium-low heat for 25 minutes, until the carrots are very soft and the liquid has become a thick glaze.
- Take off heat, taste and season with salt and pepper if necessary. Keep covered until ready to serve.
- Garnish with chopped nuts and green onions.