Description

Creamed Peral Onions, a Thanksgiving classic but also perfect served along side of a standing rib roast, roast lamb or pork.

Ingredients

2 Pounds Baby Carrots 4 Tablespoons Butter 1 cup Light or Dark Brown Sugar 2 teaspoons Cinnamon 1 teaspoon Ground Ginger ½ teaspoon Kosher Salt 1 tablespoon Sea Salt (added to water)

Instructions

In a small bowl add brown sugar, cinnamon, ginger and salt and mix together and set aside. Place carrots in a large pot and cover with cold water, add sea salt and bring to boil then reduce heat source and simmer till carrots are fork tender (About 15-20 Minutes). When carrots are fork tender drain and return to pot. Add butter and toss to coat. Sprinkle brown sugar mix over the carrots and toss to coat.

Additional Information

If preparing ahead of time, prepare carrots as above, once you have tossed and coated carrots with the butter place in a microwave safe container and refrigerate. Just prior to serving, reheat carrots in microwave, once carrots are heated through sprinkle brown sugar mix over the carrots and toss to coat.

Cinnamon Glazed Carrots