Vanilla Bean Glazed Carrots are the perfect balance of savory and sweet – this recipe is in heavy rotation at my house all winter long.
Sure, you can get carrots all year, but Winter is when they’re meant to be eaten, when the colder weather has encouraged the starches to turn to sugar, making them even yummier.
This is the best carrot recipe you will try in your life. I’d say more about it, but that’s really all you need to know. You can use different colors of carrots, which makes for a pretty presentation. Since carrots were originally purple (the orange ones we know now are thought to be the result of a long-ago genetic mutation) I buy those when I can find them, and tell the kiddo were having a carrot-throwback-night in honor of Prince. This not only gets her excited about vegetables, but it provides me a reason to play the “Sign ‘o The Times” album all evening.
Look in gourmet food stores & premium grocers for vanilla bean paste – I often use it in recipes as a substitute for vanilla beans or vanilla extract. It’s easy to store and has a great depth of flavor.
- 2 bunches of carrots, peeled (trim to uniform size if they’re large carrots)
- 2 large shallots, sliced into rings
- 3 tablespoons olive oil
- 1 vanilla bean, sliced and scraped for seeds or 1 teaspoon vanilla bean paste
- Juice and zest of 1 orange
- Salt and pepper to taste
- ½ cup water
- ¼ cup loosely packed light brown sugar or coconut sugar
Naturally Dairy-Free. Make it Paleo: use coconut sugar
In a heavy bottomed large sauté pan, heat oil over low heat. Add carrots, shallots, vanilla, orange juice, salt and pepper. Cover, stirring occasionally until carrots are tender and pan is almost dry, about 20 minutes. Add water and sugar and cook until thick, about 5 minutes. Toss with zest of orange, serve warm.
photo by James Collier