I planned on serving these screen-licking worthy MAPLE CANDIED CARROTS last night as a vegetable side at a little dinner party I was having. Best laid plans…
Happily for me, my friends completely understood that some days have minds of their own. Between post production work for Co-Op Atlantic, baking and shooting a batch of hot cross buns and visiting Dad – who is doing great by the way – the day slipped away. I got as far as setting the table when I stopped.
I’m not sure when it became clear to me that my energy level has started to slow down but it has. I can’t pull off the mile long to-do lists that a couple of years ago were normal. Instead of beating myself up, I’m going to write shorter lists!
I sent my friends a text explaining that I was running way behind and would they mind if we ate at a restaurant.
“It’s not about where we eat. It’s about spending the evening together. Relax and let’s decide where should we go?”
I love my friends!
My MAPLE CANDIED CARROTS got packaged up to be served another day but not before I tasted them. They taste as good as they look.
MAPLE CANDIED CARROTS
Serves 4
2 tablespoons extra-virgin olive oil
1½ pounds young carrots, all similar size and thickness, peeled and halved lengthwise
½ teaspoon coarse sea salt and freshly ground pepper
2 tablespoons packed brown sugar
½ cup water
2 tablespoons maple syrup
2 tablespoons butter
Dried thyme
THE STEPS:
- Heat oil in a large cast iron skillet over medium-high heat.
- Add carrots and sprinkle with salt and pepper.
- Toss the carrots to coat with oil.
- Cook for 3 minutes, then add brown sugar and water.
- Stir carefully to coat the carrots.
- Cook for 5 minutes then add maple syrup and dried thyme.
- Stir carefully to coat the carrots.
- Cook until the carrots are tender and sauce is thick, about 8 minutes.
- Add butter and cook until butter is melted.
- Toss well then remove the thyme stem and discard.
- Serve immediately.
THE LOVE: Toss your carrots gently and often to make sure that they’re well coated with the glaze and so you don’t break them as they soften.
Thanks for reading.
photography by michelle
- 2 tablespoons extra-virgin olive oil
- 1½ pounds young carrots, all similar size and thickness, peeled and halved lengthwise
- ½ teaspoon coarse sea salt and freshly ground pepper
- 2 tablespoons packed brown sugar
- ½ cup water
- 2 tablespoons maple syrup
- 2 tablespoons butter
- Dried thyme
- Heat oil in a large cast iron skillet over medium-high heat.
- Add carrots and sprinkle with salt and pepper.
- Toss the carrots to coat with oil.
- Cook for 3 minutes, then add brown sugar and water.
- Stir carefully to coat the carrots.
- Cook for 5 minutes then add maple syrup and dried thyme.
- Stir carefully to coat the carrots.
- Cook until the carrots are tender and sauce is thick, about 8 minutes.
- Add butter and cook until butter is melted.
- Toss well then remove the thyme stem and discard.
- Serve immediately.
