Wednesday, February 6, 2013

Ginger-Maple Glazed Carrots

While the days are getting longer, it is still the season where we eat dinner after dark with condensation around the windows and soft lights glowing.  We linger in conversation, knowing that little will happen between dinner and bedtime.  This is also the season where broccoli has a shocking price tag, and green beans shrivel.  Tired of kale as a side, the other night I made these tasty glazed carrots to accompany creamy polenta, and roasted squash.  It made for an orange meal, but was well worth it.

Ginger-Maple Glazed Carrots

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3-4 carrots, cut into 2 inch sticks
  • Sea salt
  • 3 tablespoons maple syrup
  • 1 teaspoon ground or fresh ginger
  • 1/2 teaspoon grated lemon zest
  • Dash of cayenne pepper
  • Freshly ground black pepper
  1. Heat olive oil and butter over medium heat in a large, heavy skillet
  2. Add carrots in a single layer and sprinkle a little sea salt over the top
  3. Cook 20-30 minutes, turning once, until carrots begin to show some deep brown coloring and are almost fully cooked.
  4. Whisk together maple syrup, ginger and lemon zest, add to carrots and stir to coat sprinkle cayenne if using. 
     5. Cook another 5 minutes until a glaze forms.
     6. Finish with salt and black pepper to taste.

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