Brown sugar. An important ingredient for so many sweet treats but I wanted to pair it with something remotely healthful…glazed carrots was a thought! It’s kind of a throw back sort of dish but tasty none the less. I remembered that I had some kale I needed to use up back at the apartment and decided to somehow incorporate that as well. My menu was set. After completing my volunteer session Saturday at the farmers market I got to shopping and came out of there with these lovably knobby carrots and fresh goat cheese from Lynnhaven to round out the meal.
For the glazed carrots you’ll need:
1 lb. carrots, peeled and trimmed
1/4 cup brown sugar
1/4 cup apple cider
2 T butter
1 t cayenne
First put a large pot of salted water on to boil. Cook the carrots in the boiling water until fork tender. Shock in cold water and set aside. Put all other ingredients into a separate pot and bring to a simmer. Toss the carrots in with the simmering liquid. Let it cook until the liquid becomes syrupy and coats the carrots. Taste to check the seasoning – you may want to bump up the spiciness if you’re feeling a little daring…
While those simmered away I sauteed the kale in olive oil, butter, and garlic.
I then turned to the goat cheese. So fresh and tangy but also…a little bland. I doctored it up a bit with S&P, a touch of olive oil and then stirred to combine with a touch of the glazing liquid. The result – a sweet, salty, peppery dollop of goodness. Place that atop the carrots and kale and enjoy.
A lovely little meal if I do say so myself. And really not too time consuming! This preparation would lend itself to so many different types of vegetables…can’t wait to try it again!