Hogwash Glazed Carrots

Spice things up this Thanksgiving with Hogwash Glazed Carrots

Last holiday season I was doing a tasting at a Dallas Central Market location and one of the clever Foodies (shout out to Bryan Wallace) suggested using Hogwash for glazed carrots and it's completely changed my outlook on cooked carrots. The horseradish and gives a surprise kick and the sweet brown sugar is sure to be a crowd-pleaser. Previously the dish would be passed on, but now I can't get enough, and they couldn't be easier!

Recipe:

1-2 bunches of carrots (I like the baby carrots pictured with some of the tops still on, but sliced, or julienne works too )

1-2 Tablespoons REAL butter, salted

3-4 Tablespoons Hogwash

Method:

Clean and trim carrots, keeping them whole and leaving a little bit of green on the tops. (If you are using full size carrots, you may like to cut them to the size and shape of your liking.) Saute in pan with butter over medium high heat. When carrots have nearly reached desired tenderness, add Hogwash and continue cooking over medium heat for 2-3 minutes. Enjoy!