Vanilla-Orange Glazed Carrots

Name: Vanilla-Orange Glazed Carrots
Ingredients: 2 tablespoons olive oil; 2 lbs carrots, peeled, cut on the bias into 1/4-inch slices (6 cups); 1 bay leaf; 1 vanilla bean, split in half lengthwise, seeds reserved; 18-14 teaspoon cayenne pepper (optional in my opinion); sea salt; 1 cup orange juice; 1 cup vegetable stock; 1 cup heavy cream; 4 tablespoons butter, diced; 12 bunch green onion, green part only, sliced thinly on the bias; 2 tablespoons Italian parsley, chopped

12 ingredients

11 steps

Ingredients

2 tablespoons olive oil
2 lbs carrots, peeled, cut on the bias into 1/4-inch slices (6 cups)
1 bay leaf
1 vanilla bean, split in half lengthwise, seeds reserved
18-14 teaspoon cayenne pepper (optional in my opinion)
sea salt
1 cup orange juice
1 cup vegetable stock
1 cup heavy cream
4 tablespoons butter, diced
12 bunch green onion, green part only, sliced thinly on the bias
2 tablespoons Italian parsley, chopped

Directions

1

Place oil in a braising pan over high heat.
2

Add carrots, bay leaf, vanilla bean pod and seeds and cayenne (optional in my opinion).
3

Salt to taste.
4

Cook, stirring, for 5 minutes until carrots just beginj to soften.
5

Add orange juice, vegetable stock and heavy cream.
6

Cook, stirring, for 12-15 minutes until sauce is reduced to a syrupy consistency, and carrots are tender.
7

Season to taste with salt.
8

Turn off heat.
9

Add butter, green onions and parsley.
10

Stir until butter is melted.
11

Remove vanilla bean pods and bay leaf.