Food Network Canada's Chef Dale Mackay Lonetree Authentic Dry Cider-Glazed Carrots
Updated: May 28
Lonetree Authentic Dry Cider Glazed Carrots
Prep Time: 5 mins
Cook Time: 10 mins
Makes for 4 as a side
2 Tbsp Vegetable Oil
8 Garden Carrots
¾ tsp Fresh Garlic- Fine Minced
2 Tbsp Butter
1 Can Lonetree Authentic Dry Cider
¼ tsp Salt
¼ tsp Ground Cumin
1 tsp Fresh Rosemary- Chopped fine
1/3 Cup Granny Smith Apple- Cut into match sticks
1 Tbsp Carrot tops
Cut off green carrot tops and wash with cold water and reserve for later.
Peel your carrot so they are nice and round, and about the same size.
Heat up a large frying pan on med-high heat. Add oil and allow to heat up until it shimmers. Carefully add carrots, lay them all the same way to make it easier as they cook. Allow them to brown on all sizes, try not to move them around to much. Once they have a nice caramelization, turn heat down to med and add your garlic. Sauté garlic for about 30 seconds. Be very careful not to burn it. Next drain off any extra oil from the pan and return it to the heat., Next add 1 Can Lonetree Authentic Dry Cider to you pan along with butter, salt, cumin and rosemary. Allow the carrots to braise in the Lonetree Authentic Dry Cider. Keep the heat on med so the cider reduces down as it cooks into a glaze. To check if the carrots are cooked, poke with a paring knife, you want them to still have a little resistance, so they don’t overcook as they cool down. Once all your cider is reduced to a glaze, place carrots on a platter and any glaze left in the pan over top.
Place you cut apple and carrot tops as a garnish on top of the carrots and serve.