Recently, the Lazy Cook and I made a trip to Chicago’s Green City Market to seek inspiration. This is the first of four videos featuring piles of perfect produce we discovered there.
We got to the market at 7:30 a.m. one hot, July day, and I about jumped for joy at the sight of a mountain of colorful carrots — yellow, orange, purple — so PRETTY! And cute! We grabbed a bunch and this is what we did with them. (Or at least what I, the Crazy Cook, did with them. That Lazy Cook never fails to amaze me with her reckless abandon of all cooking.) Check our two concoctions here.
I swear, these glazed rainbow carrots are the bomb. You can eat them hot as a side dish, or refrigerate them and eat them cold as a little snack. Plus, as the Lazy Cook can appreciate, carrots are a very good source of fiber and Vitamins A, C and K. Here’s what you do:
Crazy Cook’s Caramelized Carrots
One bunch of rainbow carrots (you can also use regular orange carrots – the rainbow ones are just more fun. The taste is basically the same).
2 Tbl butter
1 Tbl extra virgin olive oil
1-2 Tbl brown sugar
Salt, to taste
What You Do:
1) Rinse the carrots; no need to peel them. Slice them into long spears.
2) Melt butter in cast iron pan (I like the caramelization you can get from a cast iron pan) and then add the olive oil.
3) When everything’s good and hot (the butter and olive oil are bubbling, but not smoking), add the carrots and stir them all about to coat them with the butter and oil. Then shower them with the brown sugar, and stir again. Let them cook for a good 20 minutes or until they have a nice, toasty brown sear on them and they are soft, but definitely not mushy.
4) Serve and savor!