The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.

Oven-roasting the carrots in a sweet butter sauce gives them a caramelized-like glaze.
3/4 pound baby carrots
1 teaspoon granulated sugar
3 tablespoons dark brown sugar
3 tablespoons butter
3 tablespoons orange juice
Preheat the oven to 375 degrees F.
Add the carrots to a large saucepan with enough water to cover by an inch. Add the granulated sugar and bring to a boil over medium-high heat. Cook until the carrots are just soft. Drain well.
Meanwhile, in another small saucepan, melt the butter over medium heat. Stir in the brown sugar and orange juice and cook, stirring, until the sugar is dissolved and combined.
Toss the butter mixture with the carrots.
Place the carrots in a casserole dish and bake, uncovered, at 375 degrees F for 10-15 minutes. Stir the carrots frequently to coat with the butter glaze.
Serve hot.
Slice larger carrots into uniform pieces so they cook evenly.
If you like a more intense orange flavor, add some orange zest to the butter mixture.
Keep an eye on the carrots while baking, especially toward the end, to prevent burning.
For an added layer of flavor, add a pinch of cinnamon or nutmeg to the glaze mixture.
Try other citrus juices, such as lemon or lime, for a different flavor.
Using a combination of different-colored carrots can make the dish more visually appealing.
If you prefer a thicker glaze, allow the mixture to simmer a little longer on the stove to reduce before tossing with the carrots.
Serve the glazed carrots with a sprinkle of toasted nuts, such as pecans or almonds.
Baby carrots are ideal for this recipe as they are tender and sweet, but you can also use cut regular carrots if you prefer.
You can use light brown sugar instead, but it will result in a slightly less intense flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze the carrots. Make sure they are cooled completely, then transfer to a freezer-safe container for up to 2-3 months. Note that they may be a bit softer after thawed and reheated.
Reheat in a skillet over low heat or in the microwave, adding a splash of water if they appear dry, stirring occasionally.
This glaze would also work well with vegetables like parsnips, rutabagas, or sweet potatoes.
Add a pinch of cayenne pepper or crushed red pepper flakes to the butter mixture for a touch of heat.
Honey or maple syrup can be used, but you should adjust the quantities based on taste (it may not be a one-to-one substitute).
The carrots are done when they are tender and coated in a shiny glaze; they should be slightly caramelized on the edges.
Large Saucepan: For boiling the baby carrots until they become tender. It should be large enough to hold the carrots and enough water to cover them by an inch.
Measuring Spoons: For measuring the granulated sugar, brown sugar, and orange juice (and butter if not using stick butter).
Small Saucepan: For melting the butter and combining it with the brown sugar and orange juice.
Casserole Dish: To hold the carrots for the final baking step.
Colander: For draining the boiled carrots after they have become tender.
Spatula or Wooden Spoon: For stirring the butter mixture and tossing it with the carrots.
Honey-Glazed Salmon: The sweetness of the honey glazed salmon complements the orange glaze on the carrots, creating a balanced dish.
Roasted Chicken Thighs: The savory depth of roasted chicken thighs contrasts nicely with the sweet and tangy glaze of the carrots.
Creamy Mashed Potatoes: The creaminess of mashed potatoes gives a hearty counterpart to the sweet carrots.
Lamb Chops with Mint Sauce: The gaminess of lamb chops pairs well with the sweetness of the carrots, while a mint sauce adds a refreshing note that balances both dishes.
Feta Cheese Crumble: Sprinkling feta cheese over the carrots can add a salty element that contrasts with the sweetness of the dish.
Balsamic Reduction: A drizzle of balsamic reduction over the carrots can contrast the sweetness and introduce a tangy punch.
Garlic Herb Bread: Serving with a side of garlic herb bread provides a savory and aromatic element.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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