Spiced Butter-Glazed Carrots, French Friday’s with Dorie + the perfect Brisket

Claire is Isaac’s best friends grandmother. When ever I see Claire, she and I talk food, cookbooks, recipes, ingredients,  authors (she’s a voracious reader), and what’s on the dinner menu.  Claire cooks dinner for Nick(Isaac’s bff) and his family twice a week and as it turns out, Isaac some how ends up at their house on the days that Claire is at their home.  Lucky him!

When Levi was born, my delivery was life threatening.  Upon returning home from the hospital, with a new baby in my arms, I was pretty weak and I really didn’t have the energy to cook, nor take care of my family and was bed bound for roughly six weeks.  With that said, my community, friends, and family came together dropped off daily meals, filled our fridge and pantry with essentials and took the kids for playdates so Levi and I could sleep and rest.  One night, Kate (daughter to Claire and mom to Nick), one of my best buddies, brought over dinner.  One component of her dinner was Claire’s brisket.  I happen to make a pretty good brisket, but this one was OMG worthy. When I felt up to it, I asked for the recipe and recreated this dish at home.  This brisket has become one of our family favorites and I am sure it will become one of yours as well.

With this being Friday, I wanted to pair Claire’s brisket with Dorie’s spiced butter-glazed carrots and a salad. This turned out to be the perfect meal.  The carrots are perfectly spiced, can be whipped up in minutes and would pretty much compliment almost any main course.  These carrots are the perfect fusion of sweet and savory; the carrots are the sweet element, and the spices, onions, garlic and ginger  give this dish the savory element. I have left over carrots, I can not wait to eat them – for breakfast!

Dorie’s Spiced Butter-Glazed Carrots

adapted from around my french table


1 4-5 lb brisket
2 onions, chopped small
4 garlic cloves, minced
olive oil
1 jar of Heinz Chili Sauce
1 15 oz. can of whole cranberries
kosher salt + pepper
sanding sugar for sprinkling


• preheat oven to 350*

• brown brisket, fat side down, in a heated dutch oven.  brown on both sides, then remove brisket from the pan and put on a clean plate.

• add a little olive oil to the pan and add onions and garlic and saute until soft, about 5 minutes.

• once sauteed, add the jar of heinz chili sauce and the cranberries. stir all together and then add salt and pepper.

• put brisket back into pan and cover with lid. put in oven and cook for 2-4 hours, depending upon the size of the brisket.  check it from time to time to make sure the liquid has not evaporated.  if it starts to get dry, add a little water to the pot.  the brisket is done when it is fork tender.

• let cool, slightly, then slice and put the brisket back into the pan, reheat in the sauce and serve.

The Urban Baker / SusanSalzman.com

Showing 24 comments
  • marla {family fresh cooking}

    Sweet, buttery glazed carrots are a favorite over here. Thanks for sharing this & the fab sounding brisket recipe 🙂

    • the urban baker

      marla, this brisket is one those sure fire crowd pleaser. i may just have to make it for you sometime!

  • Molly Chester

    Yum! These look delicious…

  • Maria

    I love those carrots. Great side dish for any meal!

  • stephirey

    Your carrots look yummy! I love this brisket recipe too. Thanks for sharing!!

  • Kristen

    It’s so nice to have a support network like that, especially with a new baby.
    Those carrots look fantastic!

    • the urban baker

      Kristen, living in a large city, you don’t always get that neighborhood feeling. yet, in times like these, everyone always seems to pull it together, showing lots of love, friendship and gratitude!

  • Amanda

    What a fantastic recipe… thank you so much for sharing this!!!

  • fooddreamer

    Hey, a whole new look for your blog! It’s fantastic!
    Sounds like you had an amazing support system around you after Levi’s birth. I normally don’t like cooked carrots but these ones look good enough for me to give them a try!

  • Ellie (Almost Bourdain)

    This is a great winter meal. Can’t wait for our next winter to try it out. Thanks for sharing.

  • Tickled Red

    I can’t decided between the glazed carrots and the brisket. They are both fabulous!! These are going to be gracing my table soon.

    • admin

      TR- both are great and they really compliment one another! Let me know how you like them! ps. thanks for stopping by!

  • Lana

    What would have I done to have family and friends’s support with my two younger daughters! Delivering the first one in Serbia, where my dad was the Ob-Gyn, was beautiful, with my mom right there, all the neighbors stopping by, and my friends helping me recover and cheering me on. You are so lucky with your Carla and Kate.
    I have been looking for a good brisket recipe (even in SoCal the weather is a bit chilly and perfect for braising) and if you recommend this one, I’ll make it.
    Happy Chanukah!

    • admin

      Hi Lana, thanks for stopping by. Wow…you delivered in Serbia. I would love to hear about that experience! I too, am a SoCal gal and sometimes we don’t always get to make these wonderful, cozy comfort dishes. We have to take advantage of our weather right now! Happy holidays to you and your family.

  • Lana

    OK, sorry, I wrote Carla, when it’s Clair:(

  • Teresa

    Your photos and description are making me want to make the carrots next.

    Thanks for sharing your lovely story of community and also your friend Claire’s brisket recipe.

    • admin

      teresa, the carrots are one of those effortless dishes. i highly recommend them!

  • Krissy

    Lovely post and your carrots (and other foods) are mouthwatering.

  • brigid kolbrenner

    Sooooo yummy on Hanukah, I am making it for Xmas dinner.
    Ahhh the life of a Cashew.

    • Susan

      I love that – “cashew” so adorable.

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