4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon juiced
1 clove garlic
3 sprigs thyme
Sprinkle cayenne
Sprinkle of Cinnamon (because Amanda said so)
Method:
WednesdayTrim carrot tops down, but leave a 1/4" or so of green.
Blanch carrots and shock in ice bath. Rub off remaining skin and store carrots until time to cook.
Thursday
In a skillet over medium heat add butter, sugar, lemon juice, garlic, thyme, cayenne, cinnamon, and 1/2 cup cold water. When the water has reduced and glaze has thickened remove the garlic and add the carrots and stir until well coated. Cook for another couple minutes and serve hot.
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