Orange Sriracha Glazed Carrots

plate May 13, 2014
Featured Ingredient:

sriracha

From:
Carrots

serves: 2-4 people
prep: 10 minutes
cook: 20 minutes

—ingredients—
  • 1 bunch of carrots
  • 2 cups orange juice
  • 2 tablespoons sriracha
  • 1/4 cup greek yogurt
  • several sprigs of cilantro
  • Salt and pepper to taste
—more about—

—//—

I usually have carrots in the fridge. Even if we haven’t been to the store all week and have run out of milk and other household staples. The carrots are always there. Typically they are eaten raw as a quick snack or a last minute vegetable for the kids at dinner. Of course they are also used in soups, stocks, and stews. This is the first time that I have cooked just carrots for a dish and they came out great. Of course I smashed the leftover carrots onto a crostini and drizzled with sour cream and cilantro which was delicious as well.

I smashed the leftover carrots onto a crostini and drizzled with sour cream and cilantro which was delicious

To make, cut the carrots so that they are uniform in size. If you are using baby carrots you may not have to cut them at all, though I would probably slice them in half lengthwise. Braise the carrots in the orange juice over medium heat for about 20 minutes. Make sure that the orange juice doesn’t completely reduce. You may have to add a bit more orange juice to the pan if it begins to look syrupy before the carrots are cooked. The carrots should be cooked al dente. In other words, cooked but still firm. Ideally the carrots will be cooked perfectly at the same time that the orange juice begins to look thick and syrupy. At that point add the sriracha and then place the pan in the broiler and allow the carrots to caramelized. Serve with a drizzle of sour cream and a sprinkle of chopped cilantro.