Carrots in Beer
Elevate your side dish game with "Carrots in Beer," a flavorful and unique recipe that transforms humble carrots into a show-stopping accompaniment. Tender carrot slices are simmered to perfection in a savory blend of light or amber beer, vegetable stock, and aromatic thyme, creating a rich, slightly sweet glaze boosted by hints of brown sugar and garlic. This recipe balances earthy, buttery flavors with a subtle malty depth from the beer, making it an ideal pairing for hearty mains like roast chicken, grilled steaks, or vegetarian fare. Ready in just 35 minutes, this easy yet impressive dish is finished with a fresh parsley garnish for a vibrant touch. Perfect for weeknight dinners or holiday feasts, "Carrots in Beer" is a must-try side dish bursting with rustic charm and gourmet flair.
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Recipe Information
Ingredients
- 500 grams Carrots
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 teaspoons Brown sugar
- 2 units Garlic cloves, minced
- 1 cup Beer (light or amber)
- 1 cup Vegetable stock
- 2 units Fresh thyme sprigs
- 1 unit Bay leaf
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish, optional)
Instructions
Peel the carrots and slice them diagonally into 1/4-inch thick rounds.
In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Stir in the brown sugar and mix well, allowing it to dissolve in the butter and oil mixture.
Add the sliced carrots to the pan and toss to coat them evenly in the buttery mixture.
Pour in the beer and vegetable stock, then add the thyme sprigs, bay leaf, salt, and black pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pan with a lid.
Let the carrots cook for about 15-20 minutes, stirring occasionally, until they are tender but not mushy.
Remove the lid and increase the heat to medium-high to allow the liquid to reduce into a thick glaze, stirring frequently, about 5 minutes.
Remove the thyme sprigs and bay leaf from the pan, and adjust seasoning with additional salt and pepper to taste if needed.
Transfer the glazed carrots to a serving dish and garnish with fresh parsley, if desired.
Serve warm as a flavorful side dish to your favorite main course.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 33.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
