Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon coriander seeds
- 1/2 teaspoon caraway seeds
- 1 1/4 pounds carrots (peeled and halved lengthwise, 12 carrots)
- 3 tablespoons brown sugar, light (packed)
- 12 ounces beer (lager)
How to Make
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Step 1: Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
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Step 2: When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
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Step 3: Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
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Step 4: Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
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Step 5: Serve immediately.
We hope you enjoy this recipe!
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