Chili Glazed Carrots

A little spicy and a little sweet, these simple glazed carrots make for a delicious side dish for any meal.

Chili Glazed Carrots

Serves 2-3

Carrots are one of my go-to side dishes as they are full of nutrition, very versatile and simply delicious.

“Recipe Tips:

1. This recipe is easily scaled up for a bigger crowd.

2. For this dish, I like to use a round cut. To accomplish this, angle your knife about 45 degrees and make a cut, rotate the carrot and cut again maintaining the 45-degree angle of the knife, repeat until the entire carrot has been sliced.”

Ingredients

600g (1.25 lbs) carrots, cut into 1 in chunks

2 non-spicy red chilis, sliced thinly

2 cheongyang or serrano chili, sliced thinly

1 garlic clove, minced - optional

5g (1 t) ginger, minced

3 T water

1.5 T brown sugar

1 T mirin or bourbon

1 T olive oil or butter

2 t honey or Korean rice syrup

1 t kosher salt

1 t gochugaru - optional

.25 t ground black pepper

Recipe Know-how

1.      In a medium non-stick saute pan add all of the ingredients except the carrots, stirring well.

• Add carrots, do not toss with seasonings.

• Cover. Bring to a boil over medium-high heat.

• Reduce heat to medium, cook 10 minutes.

A knife inserted into a carrot should go in with no resistance. If this does not happen, continue cook another 2-4 minutes.

• Remove cover, increase heat to high to evaporate liquid.

• Using a heat proof spatula, toss carrots occasionally until the liquid is fully evaporated and the carrots begin to glisten from the sugar caramelizing, 3-5 minutes longer.

2.      Serve.