Lately, I’ve been introduucing my kids to different flavors in their favorite vegetables. They’ve always liked eating vegetables, but only a certain way—sauteed with a little butter, salt and pepper. I want them to expand their vegetable horizons. My oldest son, Luke, is more adventurous than his brother so he’ll try new things. Matt, on the other hand, is not interested. I have to be a little more creative with him.
I had some leftover clementines that I thought would be perfect for a glaze for some carrots. Luke and Matt love clementines because they’re easy to peel, seedless and very sweet.
I modified the Tangerine-Glazed Carrots recipe in the October 2011 issue of Food Network Magazine, replacing the tangerine juice with clementine juice. The recipe called for chopped green onions. I didn’t have any so I just used the cilantro I had in the fridge. I also add a little honey to sweeten up the glaze and make the carrots more shiny. Luke said the carrots were really good. (Yes!) Matt, on the other hand, just sucked the glaze off his carrots. (Yes! At least he put the carrots in his mouth.)
Clementine Cilantro Carrots, adapted from Food Network Magazine (October 2011)
Makes 4 servings
1 (16-ounce) bag baby carrots
½ cup clementine juice, (about 6 clementines)
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
¼ teaspoon coarse ground pepper
1 tablespoon unsalted butter
1 tablespoon honey
1 tablespoon chopped fresh cilantro
Heat the carrots, clementine juice, vinegar and salt in a large skillet over medium heat.
Cover and simmer over medium-low heat until the carrots are tender and the juice has evaporated, 12 to 15 minutes, stirring occasionally.
Continue cooking until the carrots begin to lightly brown, about 2 minutes.
Add the pepper, butter and honey, tossing the carrots until coated, about 2 minutes.
Stir in the chopped cilantro.