Sweet + Spicy Glazed Carrots

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Not the syrupy sweet glazed carrots you might've had before.  These have a hint of chile complemented by the natural sweetness of the carrots and agave.  Choose carrots of different hues like purple, orange and white for a colorful plate.  

Sweet + Spicy Glazed Carrots

2 bunches baby carrots, peeled and trimmed

1/2 tablespoon butter

3/4 cup water

1 teaspoon siracha

1 teaspoon champagne vinegar

1 teaspoon agave

fresh parsley, chopped (optional)

In a small bowl combine water, siracha, vinegar and agave.  Set aside.   Heat butter in skillet to melt it.  Add carrots.  Cook 1 minute.  Add liquid.  Increase heat to high and boil away liquid.  It will take about 10 minutes.  Serve with a sprinkling of fresh parsley.  

Pickled Baby Carrots

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I've been waiting all year for mini baby vegetables to happen.  Ever since a trip to San Francisco's Tartine Bakery I have been wanting to pickle some carrots.  Every one of their sandwiches are served with an adorable, spicy pickled baby carrot.  While these are not them, they are still very good. 

Makes 8oz jar.  (Use larger jar if you like, just increase vinegar + spice amounts as necessary.)  

Pickled Baby Carrots

Enough baby carrots to fill 8 oz jar

2/3 cup white vinegar

1 teaspoon sugar

2 teaspoons kosher salt

1/8 teaspoon whole cloves

1 cinnamon stick

2 dried chile de arbol

1/4 teaspoon caraway seeds

1/4 teaspoon black pepper corns

Scrub and peel carrots and trim tops if needed.  Place carrots in jar, stem end up.  Set aside.  

Combine remaining ingredients in a small pot.  Heat and stir until salt and sugar have dissolved.  Pour over carrots.  Let stand at room temperature overnight.  

Carrots may now be stored in the fridge without further processing.