Were back on the topic of quick and easy side dishes. With thanksgiving in a week, were loading up on our easiest dishes for a crowd. Second to potatoes everyone loves carrots, at least everyone in our family does. We already talked about potatoes so now onto carrots. Not only are carrots cheap, but they are packed full of vitamins!
I’ve had molasses in my pantry for a while now, for some reason I only use it for breads and cookies, by the way check out these amazing Chewy Molasses Ginger Cookies. I wanted to think of some other uses for molasses that weren’t just baked goods. I make glazed carrots with honey and brown sugar a lot, they are always a hit.
So I got to thinking that the molasses would act a lot like honey, subtly sweet and thick just like honey. We are huge soy sauce fans, seriously I use soy sauce like I use ranch, it’s insane. So of course I thought to add so sauce in with the molasses to make a nice glaze, as the molasses heats up its get even thicker and the soy sauce helps thin it down but also adds a nice salty flavor to the sweet molasses.
Garlic, soy sauce, and molasses, it’s my new favorite glaze for anything, imagine it on pork chops or chicken! Don’t have molasses on hand, I recommend picking some up, it’s cheap and it lasts forever. It’s great in cookies, pies, cakes, breads, and now on meat and veggies! Like the heat, molasses mixes well with siracha or sambal, think of all the sauce options!
Start by cleaning and peeling the carrots, cut them into coins, I did a bias cut for presentation. In a large deep sides saute pan, heat oil over medium high heat, add in the minced garlic and saute until fragrant. Add in the carrot rounds and stir to mix, allow to cook for 4-5 minutes until the carrots start to get tender. Deglaze the pan with white wine, this should help cook the carrots the rest of the way, the thinner the carrots the quicker they will cook.
Once the white wine has evaporated, add in the molasses and soy sauce, stir to coat the carrots, as the molasses cooks it will get thicker and make a nice glaze. When the glaze is the consistency you like, remove from the heat and pour into a serving dish, top with red pepper flakes and chopped parsley if you choose. Serve and enjoy!
- 8 large carrots, cleaned and peeled
- 2 cloves of garlic, minced
- 3 tbsp olive oil
- 1/4 cup white wine, or water
- 1/4 cup molasses
- 3 tbsp soy sauce
- Red pepper flakes, for garnish
- Clean and peel the carrots, cut them into coins and set aside.
- In a large saute pan, heat oil over medium-high heat, add in the garlic and saute until fragrant. Add in the carrot slices cook for 4-5 minutes, stirring occasionally. Once the carrots are tender deglaze the pan with white wine, or substitute water. Once the liquid has evaporated and the carrots are cooked add in the soy sauce and the molasses, stir to mix, the sauce will thicken as it cooks. Serve and enjoy!