Oh, carrots. They are such a reliable and safe vegetable, like the sedan of the vegetable world. They make their way into the brown paper lunch bags of countless school children across the country. Onto crudités platters at corporate meetings and dinner parties. They get glazed with some sweetness for holiday meals. If they’re really lucky they get turned into a carrot cake to celebrate a special day. And in every incarnation they are consistently good.
I love carrots, they are nutritious and delicious but I would never call them exciting. And perhaps that is their appeal, but I still find myself attracted to recipes that take them out of their comfort zone. This recipe does just that. Caraway seeds and red grapes mingle with the lightly sweetened coins of carrot. It is an appealing side dish and super easy to put together. Sometimes you need to do a little something extra to make an ordinary carrot into a special part of the meal.
Carrots with Caraway and Grapes (adapted from Screen Doors and Sweet Tea by Martha Hall Foose)
- 6 medium carrots, peeled and 1/8-inch sliced on the diagonal
- 4 tablespoons unsalted butter
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 3 tablespoons light brown sugar
- 3/4 cup halved black or red seedless grapes
Bring a large saucepan of salted water to a boil. Add the carrots and cook until slightly tender, about 4 minutes. Drain well.
In a large skillet over medium heat, melt the butter. Add the carrots, carawy seeds, ginger, mustard, salt and brown sugar.
Cook and stir for 6 to 8 minutes, until the carrots are fully cooked and glazed. Toss grapes into skillet during last minute of cooking. Serve hot.