Beer Glazed Carrots with Feta and Toasted Pepitas
A sweet and smoky beer glaze makes these carrots stand out from the rest. By broiling instead of baking, it ensures the carrots are never mushy. Top it all off with salty feta and crunchy pepitas for a stunning side dish anytime of the year.
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 pound carrots, baby, mini or full size carrot 2 inch long half-moons
- 2/3 cup stout beer
- 1/3 cup turbinado sugar
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 2 oz feta cheese, crumbled
- 1/4 cup pepitas, toasted
Instructions
- Place your skillet over medium heat and allow to fully heat. Add your pepitas to the skillet and toast, stiring constandly for 2-3 minutes. There will be a faint popping sound. Remove the pepitas from the skillet and set aside.
- Increase the temperature to medium high and add the beer, sugar, smoked paprika, salt and garlic powder. Bring to a boil and stir frenquently until the liquid reduces by half and forms a syrup similar in thickness to maple syrup.
- While your glaze is reducing, turn your oven to broil and allow to preheat. Once your glaze is ready, toss your carrots in the glaze and place the skillet in the middle rack of the oven.
- Cook for 4 minutes, remove and toss, and return to the oven for 4 more minutes.
- Remove the carrots from the oven and let cool for 10 minutes. Top with crumbled feta cheese and toasted pepitas to serve.
Notes
- While I prefer using whole mini carrots, you can easily use mini carrots, baby carrots or 2 inch long half moons of regular full size carrots in this recipe.
- Think you might have leftovers? Add your feta and pepitas to individual servings of the carrots, rather than the entire pan to keep your pepitas crunchy.
- Want to skip a step? Buy toasted pepitas and skip the first step of the recipe.