When growing up, we had meatloaf fairly frequently and it was ALWAYS accompanied with peeled potatoes (cut into chunks) and carrots. Everything was baked together with the meatloaf, in one pan.
I always loved that dinner.
Now, cooking for my own family, carrots are a favorite vegetable side dish. Every person in our home enjoys them, and there is hardly ever leftovers. One of my favorite things about carrots? They are CHEAP. And, they are good for you. What could be better?
Cooking carrots with meatloaf is the most common way I make them, just like my parents did. I simply peel the carrots, cut them into long-ish sticks and roast them right in the pan with the meatloaf and, of course, the peeled potatoes.
But, recently I tried a Martha Stewart Honey Glazed Carrot recipe for my Autumn Apple Dinner Party. We loved it so much that the last time I made meatloaf, I decide to skip the roasted carrots and make the Honey Glazed Carrots instead.
My version is very similar to the original, however, the main difference is that I increased the carrots by one pound, without adjusting the other ingredients much. This helped ensure that I had plenty to feed my family, but also to decrease the sweetness and calories a bit.
- 1½ tablespoons vegetable oil
- 3 pounds carrots, cut into pieces (about 1" lengths)
- 1½ cups chicken broth
- ½ cup honey
- 2 tablespoons red wine vinegar
- 2 tablespoons butter
- Salt and pepper
- In a large skillet, heat oil over medium-high. Add the carrots and cook, tossing and stirring frequently until beginning to brown.
- Add chicken broth, honey, and vinegar to carrots. Bring to a boil; reduce to a simmer and cover. Cook until tender-crisp (about 10 minutes or so). Uncover, and cook over medium-high until carrots are very tender (but not falling apart) and liquid has thickened (about 10 minutes) and is syrupy. There should be very little liquid at this point.
- Turn off heat and add butter. Stir until butter is fully melted and distributed among the carrots. Season with salt and pepper as desired.
Adapted from Martha Stewart’s Everyday Food Honey-Glazed Carrots