Honey Garlic Glazed Carrots
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| 1 | cup VH Honey Garlic Marinade | |
| 4 | cups water | |
| 6-8 | medium carrots | |
| 1 | Tbsp vegetable oil | |
| 1 | Tbsp butter | |
| 1 | tsp finely minced garlic | |
| 2 | Tbsp red wine vinegar | |
| 1 | cup poaching liquid | |
| ¼ |
tsp orange zest | |
| 1 | tsp salt | |
| 2 | Tbsp parsley |
Serves 6
Prep Time: 10 minutes
Total Time: 40 minutes
Peel carrots and cut in half so you have a thicker piece and a thinner piece from each carrot.
In a saucepot, bring VH Honey Garlic Marinate and water to a boil. Add thicker carrots and turn down the heat to a light simmer. Cook for about 4 minutes. Then, add thinner carrots to the poaching liquid. Continue cooking at a light simmer for about 13-15 more minutes, depending on how thick the carrots are. To see if carrots are fully cooked, take one out of the liquid and poke it with a pairing knife. If they are fully cooked, the knife will go into the carrot but still have a little bit of resistance. When finished cooking, scoop out carrots and let them cool on a tray. Reserve one cup of poaching liquid.
When carrots have cooled down, place a large frying pan on medium-high heat. Once the pan is warm, add oil. Carefully add carrots to the pan and cook until browned. Add butter and turn the heat down to medium and cook until all sides are brown.
Carefully drain off the butter and oil. Place pan back on the medium heat and add garlic. Saute garlic being sure not to burn it. Next add vinegar, one cup of poaching liquid, orange zest and salt. Turn heat to high heat and toss the carrots around from time to time. Reduce the liquid until it becomes a nice glaze texture. Finish with fresh parsley and serve hot.
