Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Tuesday, September 11, 2012

Naturally Sweet Agave Glazed Carrots

This is part of my cooking for a month series.
Who doesn't like carrots? I mean they are pretty awesome, this recipe is no different. Tasty, easy to make, easy to freeze, easy to reheat. Tada!
You can find agave just about anywhere now, I get mine at costco mainly because it's a good deal and I never think to look when I'm at the grocery store. Agave can be substituted for honey in equal parts.

Serves 8

2lbs carrots, cut into batons
¼ C water
¼ C freshly squeezed orange juice
3T unsalted butter, melted
2T agave
3T fresh lemon thyme

In a large skillet over medium heat, combine carrots, water, and orange juice. Cover and cook, stirring occasionally, until carrots are just tender (remember you are freezing these so don’t over-do it).
Add butter, agave, thyme and cook uncovered, stirring often, until liquid has evaporated and carrots are glazed. Season with salt and pepper, stirring one last time. Remove from heat and let cool completely.

To Freeze – pour cooled carrots into gallon size freezer bag.

To reheat – thaw completely overnight in fridge then reheat carrots in a skillet over medium heat, stirring occasionally, for 5 minutes until heated through.

My notes
I don’t know what batons are and I don’t really care. I just diced the carrots.
Good luck finding lemon thyme in your grocery store. I used regular thyme and it turned out just fine.

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