Orange-Spiked Carrots Braised in Vermouth


I love the combination of flavors in this dish, which makes a great accompaniment to just about anything. Served glazed , it is perfect for a special occasion meal.


Orange-Spiked Braised
Serves 6
  1. Medium (approx. 4 quart) slow cooker
  2. 12 carrots, peeled and sliced 12
  3. 2 tbsp melted butter or olive oil 25 mL
  4. 2 tsp finely grated orange zest 10 mL
  5. 1⁄2 tsp salt 2 mL
  6. 1⁄2 tsp cracked black peppercorns 2 mL
  7. 1⁄2 tsp granulated sugar 2 mL
  8. 1⁄2 cup dry vermouth 125 mL
  9. 2 tbsp freshly squeezed orange juice 25 mL
  1. 1. In slow cooker stoneware, combine carrots, butter and orange zest. Stir well. Place a clean tea towel, folded in half (so you have 2 layers), over top of stoneware to absorb moisture. Cover and cook on High for 1 hour.
  2. 2. Add salt, peppercorns, sugar, vermouth and orange juice. Cover and cook on Low for 4 hours or on High for 2 hours, until carrots are tender.
  3. Variation
  4. I particularly enjoy these carrots in a slightly bumped-up version. After they are cooked, transfer the contents of the slow cooker, including liquid, to a gratin dish. Sprinkle with granulated sugar and, if desired, a bit a cinnamon, to taste. (I've also used vanilla sugar, which produced excellent results.) Place under a preheated broiler until the sugar glazes.
  5. One advantage to this is convenience - you can keep the carrots on Warm in the slow cooker and finish them off (adding the sugar and placing them under the broiler) when the timing suits you.
  1. Tip
  2. If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 2 quart) slow cooker.
Judith Finlayson
Posted in Gluten-Free, Recipes, Sides, Vegetarian & Vegan.


Leave a Reply

Your email address will not be published. Required fields are marked *