Back in the 1970s there was a prime rib chain called Lord Charlie’s that had the best glazed carrots. I asked them how they cooked their carrots that made them taste so good. They told me the secret ingredient: 7-Up. More than 30 years later I found a recipe from Alton Brown for glazed carrots and was able to adapt it to recreate the Lord Charlie’s recipe.
Note: The easiest way to cut 1/4 slices of carrot is to use a food processor with the medium (6mm) slicing disk. If you don’t have a food processor, a mandolin will work.
- 1 pound carrots, peeled and cut into 1/4 inch discs.
- 2 tablespoons unsalted butter
- A pinch of kosher salt
- 1 cup 7-Up
- Put all ingredients in a 12-inch skillet with a lid over medium heat. Bring to boiling and reduce to simmer.
- Put the lid on the skillet and cook for five minutes.
- Remove the lid and turn the heat to high. Cook, stirring occasionally, until glaze is fully reduced and carrots begin to caramelize.