Maple-Glazed Carrots

This week we are going to share a few of our favorite veggie sides for the holiday festivities. While the center piece of the meals are general protein, turkey, ham, prime-rib, etc. that doesn't have to be the only delicious part of your meal. Couple that with a few delicious veggie sides and you are going to have one delicious Holiday meal.

My husband and I grew a massive garden this summer, great in theory but then we had to cook all those veggies! I had veggies up the wazoo and had to get really creative with cooking them all. I had more carrots then I knew what to do with! After trying about every way to cook carrots these really became one of our favorites. There carrots are full of flavor, easy to prepare, and fast. They are a perfect side to any holiday meal or any meal for that matter. But the maple in them really gives them a great holiday flare. They are adapted from this recipe from Saveur.

 Start by washing and peeling about 10-14 carrots (depending on size).

Cut any way you like: sticks, coins, or halves. I like the about 2-3 inch pieces because they brown and cook evenly. 

Melt butter on high heat in a saute pan. You can use half butter and olive oil, but I prefer butter. It just sticks to the carrots a little better then oil without making them too oily or greasy.

Once the butter is melted (melted, but not brown), throw in the carrots. Cook on high for about 5-10 minutes, stirring frequently until the carrots start to brown. Braising the carrots in butter brings out their natural sweetness and really locks in the flavor. When you steam or boil carrots you really lose a lot of that flavor, so keep the heat high.

Once carrots have a nice little brown on them, stir in fresh thyme (if using dried thyme, add it at the end).

Sprinkle with 1/4 -1/2 teaspoon salt (to taste). Cover, turn to low, and let cook for 10-20 minutes. The time really depends on your desired texture. If you like a nice "al dente" crisp carrot then only cook for 10 minutes. I prefer the texture at 15 minutes of cooking.

Turn the heat back up and stir in dried thyme (if using). Squeeze half a lemon over the carrots (or 1 tablespoon bottled lemon juice) and the maple syrup.

Cook for about 5 more minutes to let the maple syrup cook down and glaze the carrots. Easy peasy delicious carrots.

Serves : 8

Maple-Glazed Carrots

Ingredients:

10-14 carrots
4 tablespoons butter (or ghee or olive oil)
1 tablespoon fresh thyme (or 1 teaspoon of dried)
1/4 teaspoon salt
1 tablespoon  lemon juice (or half a lemon)
1/4 cup maple syrup


Wash, peel, and cut carrots into desired size. Melt butter on high heat in saute pan. Add carrots and cook on high for 5-10 minutes until they start to brown. Stir in fresh thyme and salt. Cover, turn to low, and cook for 10-20 minutes until desired texture. Turn to high heat, stir in lemon juice, and maple syrup. Cook for 5 minutes stirring frequently.  Serve warm.