FARMERS MARKET FAVORITE | Simple Glazed Carrots | Maggie Perkins

With the help of quality ingredients like two of my Texas Farmers Market favorites, Blood Orange Cranberry Pomegranate jam from Stellar Gourmet, and Texas Hill Country Olive Company's white lemon Balsamic, dressing up fresh from the field vegetables like these pretty rainbow-hued carrots courtesy of JBG Organic, makes a simple, nutritious side on the way to your table with little fuss and a lot of flavor in under 30 minutes.

Carrots cooked to a crisp-tender stage will retain most of their heat-hardy beta carotene. Overcooking carrots diminishes their strong nutritional profile and maximum flavor, so we've sort of steamed/boiled these little sweeties very quickly, then allowed the glaze to get a little caramelization going to create texture and layers of flavor.

An excellent source of beta carotene, the antioxidant named for the vegetable, a one cup serving of carrots contains over 100% of the the daily recommended vitamin A intake, and is also an above-average source of biotin, vitamin K, fiber, potassium, some B vitamins and vitamin C.

Carrots can be stored fresh for up to 2 weeks without diminishing the majority of its nutrients. Wrap in a damp paper towel and store in a humid section of your refrigerator, usually the vegetable crisper. Remove greens and store separately-- they will deplete the carrot of moisture and cause them to go limp.

A note about ingredients: I can't recommend these two ingredients from TFM vendors Stellar Gourmet and Texas Hill Country Olive Company highly enough-- they are among my favorite prepared products at the market, however should you find yourself without access to them, your favorite jam and balsamic vinegar can be used. Follow the same recipe substituting your choices, and you'll find the same great results.

Blood Orange Cranberry Pomegranate Glazed Carrots

1 bunch small carrots, sliced into coins
½ cup water
1T Stellar Gourmet Blood Orange Cranberry Pomegranate jam
1T Texas Hill Country Olive Company White Lemon Balsamic
Garnish: Chopped fresh mint, if desired.

Over medium high heat, add water and carrots to a heavy pan. Cook, covered, until water is reduced by half and carrots are just tender. Add Stellar Gourmet jam and balsamic vinegar, stirring and coating carrots well. Continue to cook, uncovered, until liquid is reduced and syrupy.

Looking for more ways to optimize your farmers market fresh haul? Try two quick and easy seasonal recipes that proved to be big crowd pleasers recently, Balsamic Dijon Glazed Japanese Turnips, and Duck Leg Confit with Balsamic Braised Cabbage.

Disclosure: As Market Chef for the Texas Farmers Markets, I am provided vendor food free of charge in exchange for developing recipes to share with market-goers.

Wishing you a delicious day!
Maggie