I’m back from a two-week trip to the east coast. Thus the recipe-posting hiatus. I optimistically thought I’d find myself capable of continuing to post bi-weekly recipes while dashing from Montreal to Boston to NYC to DC to Baltimore. Needless to say, I was wrong. I always seem to underestimate just how much energy traveling takes.
Now I’m home, putting my life back in order, and still digesting some of the pastries, bagels and grilled muffins (they do that in New England and it’s a revelation) I consumed on my adventures.
For a mid-week side dish, try these sweet and delicious caramelized carrots. Serve alongside roast chicken and potatoes.
1 bag of large, organic carrots
1 large sprig rosemary
1 Tbs. maple syrup
2 Tbs. brown sugar
3 Tbs. unsalted butter
1 tsp. balsamic vinegar
1 tsp. sea salt
Preheat oven to 400. Wash the carrots. Cut off ends and chop carrots into bite-sized chunks. There is no need to peel carrots if you’re using organic carrots. I actually prefer the texture of un-peeled carrots. Melt butter in a large saucepan over medium high heat. Add in carrots, stir well, and cook about 3 minutes. Add maple syrup, brown sugar, balsamic vinegar, rosemary and salt. Turn heat up to high. Stir well and let sugar and butter simmer for about 5 minutes, until syrup-mixture is reduced a bit. Turn off heat and transfer carrots and sauce to a baking dish unless you are using an oven-safe frying pan. Put the carrots in the oven and let roast, stirring every 15 minutes, for 35-40 minutes, or until carrots are soft, dark in color and a little wrinkly (you can see what I mean in the photo above).