MAPLE GLAZED CARROTS

MAPLE CARROTS…cause, that’s what’s up!

Carrots are such an easy side. I love them. I particularly love them when they are sweet, like in this dish and in my Honey Glazed Carrots recipe. Cut. Coat. Cook. They’re so easy. Literally, cut, coat, cook. Oh, and then one more thing … eat!

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MAPLE GLAZED CARROTS

Yield: 8 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• Carrots (2 pounds, peeled)
• Unsalted Butter (2 tablespoons, melted)
• Extra Virgin Olive Oil (1 tablespoon)
• Pure Maple Syrup (1/4 cup)
• Ground Cinnamon (1 teaspoon)
• Ground Ginger (1/4 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Fresh Mint (the leaves from 2 stems, chiffonade)
• Walnuts (1/8 cup, roughly chopped)

KITCHEN TOOLS

• Peeler
• Cutting Board
• Chefs Knife
• Mixing Bowl
• Whisk
• Rubber Spatula
• Baking Sheet
• Metal Spatula

Instructions

TO MAKE YOUR CARROTS

1. Preheat your oven to 425º.
2. On an angle cut your carrots into 1 inch thick pieces. Set them aside.
3. In your mixing bowl, whisk together melted butter, oil, maple syrup, cinnamon, and ginger until your ingredients are evenly combined.
4. Mix in salt and pepper to taste.
5. Add your carrots to your maple glaze in your mixing bowl. Toss them until they are fully and evenly coated.
6. Using a large spoon, transfer your carrots to your baking sheet leaving behind any excess maple glaze. This is important because if you have too much extra glaze on your baking sheet it will burn in the high temperature of your oven.
7. Bake for 25 minutes. Taste test for texture. If your carrots feel too hard still, try baking for another five minutes.
8. Transfer your carrots to your serving dish and sprinkle your chiffonade mint leaves and chopped walnuts evenly over them.
9. Serve hot.

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