Alton Brown Glazed Carrots Recipes

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GLAZED CARROTS



Glazed Carrots image

A spicy ginger beer and chili glaze elevates this simple carrot side dish.When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That's because the carrot and its cousins celery, parsley, caraway, dill, and fennel all share a unique flavor compound: Petroselinic acid. By seasoning carrots with, say, fresh parsley, not only can we build a portfolio of contrasting flavors, the intensity of the carrot flavor itself is amplified...that's right...to 11!This recipe first appeared in Season 8 of Good Eats.

Provided by Level Agency

Categories     Sides & Salads

Time 15m

Number Of Ingredients 6

1 pound carrots, peeled and cut 1/4-inch thick on the bias
1 cup ginger beer
1 1/2 tablespoons unsalted butter
Heavy pinch kosher salt
1/2 teaspoon chili powder
1 tablespoon fresh parsley leaves

Steps:

  • Combine carrots, ginger beerNo, there's no alcohol in ginger beer., butter, and salt in a wide saute pan over medium heat. Cover and bring to a simmer. Uncover, stir, reduce heat to low, re-cover, and cook for 5 minutes. Uncover, add chili powder, and increase heat to high.
  • Cook, tossing occasionally, until the ginger beer is reduced to a glaze, about 5 minutes.
  • Move to a serving dish, sprinkle with the parsley, and serve.

ALTON'S GLAZED CARROTS



Alton's Glazed Carrots image

This is my favorite Alton Brown recipe so far. It is, of course, from the best Food Network show of all, "Good Eats." Try it! So easy and fantastic.

Provided by mal grey

Categories     Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and cut on the bias 1/4 inch thick (about 7 medium)
2 tablespoons unsalted butter
heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon fresh parsley, chopped

Steps:

  • In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.
  • Once simmering, remove the lid, stir, and reduce the heat to low.
  • Cover again and cook for 5 minutes.
  • Remove the lid, add the chili powder and increase the heat to high.
  • Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
  • Pour into a serving dish and sprinkle with the parsley. Serve immediately.

CARROT CAKE - ALTON BROWN



Carrot Cake - Alton Brown image

Make and share this Carrot Cake - Alton Brown recipe from Food.com.

Provided by LisaAD

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

unsalted butter, for the pan
12 ounces flour (plus extra for pan)
12 ounces grated carrots, medium grate (approximately 6 medium)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar (approximately 1 1/3 cups)
2 ounces dark brown sugar (approximately 1/4 cup firmly packed)
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted (approximately 2 cups)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots into a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

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