Brandy-Peach Glazed Carrots with Pecans

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by Toast

This was my entry for week one of the multi-week Iron Chef SA competition.

I really dislike carrots in any mushy cooked form and was somewhat slammed for time due to midterms this particular week so I went for a simple tasty recipe.



  • 1 lb of sweet carrots
  • 3/4 Cup of Brown Sugar
  • 3 TBSP of Butter
  • 2 Peaches or Mangoes
  • 1/2 Cup of Pecans (chopped)
  • 1 TBSP Dijon or Stoneground Mustard
  • 1 TBSP Garlic (minced)
  • 1 TBSP Ginger (minced)
  • Soy Sauce to Taste
  • Brandy to taste


  • Melt the butter in a saucepan then mix in the brown sugar and bring it to a slow boil over medium-low heat.
  • Cut your peach into fairly tiny pieces. I'm housesitting and was working with shitty knives and my peaches were a bit soft so I'd probably go a bit smaller than this.
  • Toss in the peaches and mix to get them nice and glazed


  • Add your pecans and stir, then add a shot or two of brandy

Peachcarrots3.jpg Peachcarrots4.jpg

  • Mix in a dash of soy sauce and the pecans and give it a long stir to make sure everything is well coated and continue to simmer.


  • While this is all going on slice your carrots as you like. As mentioned I hate small mushy rounds so I went for nice crisp sticks (though of course it's all in how you cook them


  • Cook your carrots until they're nice and tender-crisp


  • Toss the glaze with the carrots


  • Serve!