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 today to get daily recipes 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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.