Thanksgiving is later this month; what side are you fixing candied yams or glazed carrots? I’m gonna change it up a little this year and fix glazed carrots. My friend DD says I am gonna have to give up my Black card if I keep picking carrots over yams.
3 pounds baby carrots, 1/2 pound salted butter, 2 teaspoons ground cinnamon, 1 1/2 teaspoon ground mace, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon ground ginger, 2 cups sugar, 1/2 cup brown sugar, 2 tablespoons vanilla extract, 1/4 teaspoon lemon extract, 1/4 teaspoon fine sea salt. Wash the carrots, dump them into a saucepan. Add enough water to cover them. Bring to a boil, reduce heat to low cover and simmer for about 10 minutes or until the carrots are fork-tender. While the carrots are cooking, we are going to make the sauce. In a large cast-iron skillet, add the butter once the butter melts, add the cinnamon, mace, nutmeg, ginger, sugar, vanilla, and lemon extract, stir and mix well until it’s smooth bubbly, now add the salt and stir again. Drain the carrots, add them to the glaze mix well. Cover the pot, reduce the heat to a simmer and cook for another 5 minutes.