Glazing vegetables doesn’t always have to be done with sugar in it. This time I thought I’d give it a shot and use beer instead. And not just any kind of beer. A lovely pint that I enjoy so much, especially on a hot summer’s day.
The sugar in the beer and the balsamic vinegar make it sweet and savory enough for me already. No need to add more sugar or maple syrup or anything of that kind.
This recipe is pretty simple: throw all the ingredients in a large oven dish, season them, stir ti all around a little, shove the whole shebang in a preheated oven for about 45 minutes. Just let the carrots and liquid reduce and simmer away gorgeously.
So what is your favorite carrot side dish? Carrots are the type of vegetable that I always have in my fridge. Not for a particular recipe usually. More as a back up if I need a quick and easy vegetable side dish.
What I often do is pan fry a couple of handfuls of carrot sticks in a wok with a little butter until they are nearly tender. Then I like to add a knob of salted butter and a teaspoon of flavorful seeds, like fennel or cumin seeds. It’s a lovely last minute vegetable side dish for any type of protein. Chicken, pork, beef, even fish like fresh mackerel.
Guinness Glazed Carrots Recipe
I used thin baby carrots for this one. If you want to use bigger buggers, you might have to slice and chop them up a little more so they are all cooked through and through in the end.
Do you love carrot side dishes?
Then also check out my roasted carrots with homemade cilantro butter!
- 1 ⅔ lb fresh carrots (750 g)
- 2 garlic cloves chopped
- 1 tsp cumin seeds (optional)
- ¾ cup Guinness (180 ml)
- 2 tbsp balsamic vinegar
- olive oil
Trim the carrots (don't peel them) and rinse them well. Cut the carrots into about 3-inch (7,5 cm) pieces and slice those in half again. Then transfer the sliced carrots and chopped garlic to a large baking dish. Sprinkle with the cumin seeds (optional), a little pepper and salt and a generous splash of olive oil.
Then pour in the Guinness and the balsamic vinegar.
- Season again with a little dash of pepper and salt to taste. Stir all the ingredients well to make sure that all the different flavors are evenly spread over the dish. Bake the carrots in a preheated oven at 392°F (200°C) for 45 minutes. Then turn off the heat in the end, stir the carrots but leave the dish in the hot oven for another 30 minutes. The beer should have reduced nicely.
- Remove the dish from the oven and give the carrots and the remaining sauce another good stir right before serving.