Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.
Make Ahead Tips
Cut the carrots and prepare the rest of your ingredients up to 6 hours ahead. Cook the dish just before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I am a brand new cook- and took on a 12 person Thanksgiving dinner party. I made these carrots because of their unique ingredients and beautiful color- and I am so glad I did! They were easy for me to make and everyone LOVED them! And the best part is that they turned out exactly how the picture shows. I used the ready to eat already washed, peeled and cut carrots and it saved a lot of time.
Perhaps the best carrot dish I've ever made. I make it with a combination of carrots, parsnips and purple dragon carrots for special occasions, but it is terrific with just reg. carrots. I also substitute V-8 Fusion instead of the pom juice (easier to find, kids drink it anyway).
Excellent recipe and a big hit at Thanksgiving. I used unpeeled purple haze carrots from the farmers market and it was extra pretty.
My husband loved these, but I found them a bit too tart. They did look just like the picture though!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?