January 29, 2015
Maple Glazed Carrots
This makes a great side, and is pretty much the best way to jazz up your carrots. (Side note: I also think that carrots should have a cool slang name, like how potatoes can be called “spuds” or “tubers”) Ingredients:
- 4 large carrots, peeled and chopped to desired size
- 1 tbsp. olive oil
- 3 tbsp. pure maple syrup
- 1 tsp. Dijon mustard
- 1 cup water
- 1 tsp. marjoram
- 1 tsp. thyme
- In a large saucepan sauté the carrots in the oil over medium-high heat for 5-7 minutes.
- Add in the maple syrup, mustard, and water. Cover and reduce heat to medium. Simmer for 10 minutes, or until carrots are soft.
- Uncover, increase heat to medium-high and simmer another 5 minutes. Stir in your spices and simmer another minute. Serve, and enjoy!