Every time I make these garam masala glazed carrots, my husband will eat them straight from the pan. The carrots are sweet, tender and gently spiced with fragrant garam masala – an Indian spice blend made by grinding together cardamom, cloves, cinnamon, peppercorns and nutmeg. If there is only one Indian ingredient in your pantry, it should be garam masala. This spice mixture is incredibly versatile and easily available in the spice section of the grocery store. I like McCormick garam masala, but there are other brands available that will work for this recipe.
The sweet spices in the garam masala complement the sweet baby carrots really well. Start by using the 1/4 teaspoon that I call for in the recipe. If you enjoy spicier food, sprinkle more garam masala on the carrots when you are nearly finished cooking.
I like using baby or young carrots for this recipe because they are tender and cook quickly. Look for young bunches of carrots; they often come with the greens attached. I prefer these to packaged baby carrots, which are sometimes mature carrots shaped into mini-sized pieces. However, using regular carrots will still produce a delicious dish. I don’t bother peeling my carrots, because the peel is packed with nutrients and tastes exactly like the rest of the vegetable.
Garam Masala Glazed Baby Carrots Recipe
Serves about 4
1 lb baby carrots or young carrots, preferably with greens attached. Substitute with regular carrots
2 tablespoons butter or all-natural butter alternative
3/4 tablespoon sugar
1/4 teaspoon garam masala
1 tablespoon chopped carrot tops or fresh dill
1. If you are using baby carrots or young carrots, chop off the greens and reserve them. Wash the carrots. Then cut them in half length wise. If you are using regular sized carrots, peel them (this is optional) and cut them in half length wise and then into 1 inch pieces.
2. Place the carrots, sugar, butter, garam masala and salt in a skillet. Cook on medium heat, stirring gently, till the butter melts.
3. Add 1 cup water to the skillet. Crank up the heat to high and bring the water to a boil. Stir. Then reduce heat, and simmer covered for about 2 minutes.
4. Remove the lid and increase the heat to medium-high. Cook just until any excess water boils away and the carrots look glossy. Sugar burns easily, so keep an eye on the carrots while they are cooking.
5. Taste the glazed carrots and add more sugar, salt or garam masala according to your taste.
6. Garnish with chopped carrot greens or fresh dill.
Photo credit: Sala Kannan