Speaking of holiday traditions and food that our family just can’t seem to live without, my dad’s glazed carrots are right at the top of that list.
I don’t know when he started making them, but our family has been eating them for as long as I can remember. They are always on request, especially because there are never, ever leftovers.
The carrots are sweet, caramelized, and oh so good. Who wouldn’t want to eat carrots prepared with plenty of butter and brown sugar? Not only are those two ingredients obvious favorites for many, but they also really bring out the inherent sweetness in the carrots.
When I got another bunch of carrots in my CSA last week, I initially thought about making my dad’s glazed carrots. Then I thought they may be a little too similar to the honey bourbon glazed carrots that I posted last week, so I changed it up a bit.
I had recently seen a recipe for honey and chili powder mashed carrots. That sounded good, but I decided to make a slightly different version: One that incorporated some of the same great flavors of my dad’s glazed carrots.
I love that the carrots are mashed, because it feels like you’re doing something different, and perhaps a tad bit fancier, to a pretty common vegetable.
I left my mashed carrots a little bit on the chunkier side (mostly because I was tired and being lazy), but I think these would be just as good (if not better?!) if I had pureed them to a smoother consistency.
Either way, I’m sure these will be a hit served with almost anything. I had a very satisfying dinner last week when I paired the mashed carrots with the lemon thyme pork chops I posted yesterday.
Recipe by Brigitt
- 1 cup carrots, peeled and chopped
- 2 T butter
- 2 T brown sugar
- 2 T cream
- Cover carrots with water and cook over medium heat until tender, approximately 20 minutes.
- Drain carrots and mash with a potato masher in a bowl.
- Heat up butter, brown sugar, and cream over medium heat until sugar melts, about 3 minutes. Stir into the mashed carrots.