Cranberry Chile Pequin Glazed Carrots

Prep Time:  5 minutes

Cook Time:  20 minutes

Total Time:  25 minutes

Yield:  6 servings

 

Ingredients: 

 

Fresh Organic Carrots (3 bunches)

 

2 Tbsp. Butter

 

½ tsp. Salt

 

3 Tbsp. Brushfire Farms Cranberry Pepper Sauce

 

1 tsp. Fresh Thyme (fine chopped)

 

 

Process: 

 

Step 1:  Rinse carrots to remove any dirt from them and break off stocks.  Reserve 1 handful of leaves for garnish and set aside.

 

Step 2:  Bring a large sauté pan to medium heat.  Add ½ Cup Water to steam carrots.  Cook carrots with lid on for 10 minutes. 

 

Step 3:  Stir carrots and continue to cook until all water has evaporated, which is maybe 5 more minutes, if needed. 

 

Step 4:  Add butter and salt to taste, stirring carrots until evenly coated.  Allow to cook another 5 minutes until carrots start to turn light golden brown on some parts. 

 

Step 5:  Add Cranberry Pepper Sauce, cook for several minutes and continue to stir a few times during this process so the sauce doesn’t burn. 

 

Step 6:  Add fresh thyme and mix together. 

 

Step 7:  Place on serving dish.  Note:  All carrots stacked on top of each other and pointed in same direction helps for presentation!  Pour pan drippings on top of carrots.  Garnish with handful of rough chopped carrot leaves and enjoy!