French Fridays with Dorie: Spiced butter-glazed carrots

Dorie Greenspan spiced butter glazed carrotsI normally would not write a whole blog post about a side dish but trust me, like all of Dorie’s dishes, this is a winner and deserves a whole post of its own!  This week’s French Fridays with Dorie recipe is from page 335 and if you haven’t completely decided on your Christmas side dishes, I highly recommend this one.

I live with someone who only eats carrots when they are raw and serves with a dip (preferably spicy) yet his comment was “I really hate cooked carrots but these were really good!” and when asked if he would eat them again if I cooked them, responded with a resounding “yes!” So I would say they are a success.

The unique flavourings come from a healthy amount of garlic and ginger and some cardamon seeds which just add that little exotic touch.  The carrots are cooked in a liquid then reduced until nothing is left but the buttery spicy coating and they are utterly delectable. I could have eaten the whole dish on my own!

We ate these with some of our leftover beef daube and I added a little bit of thyme as I served it, just to tie in the flavours of the two dishes but I could see this working with pretty much ANY meat dish.  I love the technique so much I will be using it again and might try changing up the spice combination next time. Or not. They were pretty darned perfect. And pretty. Which is not something you think of necessarily when you think “carrots”. Thanks again Dorie!

Want to join in the fun? Join French Fridays with Dorie here and follow along on Twitter.

A few people have asked for recipes from my French Fridays with Dorie entries.  The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (trust me, you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!).  Go on, treat yourself for Christmas and join us in the new year!

33 thoughts on “French Fridays with Dorie: Spiced butter-glazed carrots”

  1. I am sure these carrots taste wonderful! I use the same method, taught by my mother who lived 15 years in France, but never used these spices with the carrots.

  2. I read the beginning thinking “don’t like cooked csrrots”, so I was in agreement with Mr. Neil, but then, he loved these, so likely so will I. That would be a first time for me, but I trust you and Neil.

  3. I had to comment on this because I’ve just received Dorie’s book for Christmas and I can’t wait to get stuck in and start cooking! Squee! You’re my inspiration for requesting her for Christmas, y’know Ms. Mardi 😉

    Jax x

  4. I just bought Dorie’s new cookbook as a present to myself! I love those carrots, I should make those at school for my girls, I am always trying to get them to eat more veggies!!
    Congrats on the top 9 !!

  5. The book is bought and I’m looking forward to playing along in January … but first you must explain to me how you manage to squeeze 48 hours worth of activity into 12 hours – I am serious!! Your carrots look great, and congrats on Top 9!

  6. Wow, these carrots do look amazing!! I had wanted to add some carrots to our Christmas menu, but we didn’t end up making any. I think this dish would have been perfect! Maybe next time 🙂

  7. love simple side dishes. tempted to get the book but have so many that I have not even made anything. need to go slow..

  8. Your carrots look adorable! But, I love your photos, anyway. The combination of the spices intrigues me, and I am looking forward to making the carrots next week. I hope you are enjoying yourself thoroughly in Mexico!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.