Maple Glazed Carrots

Carrots are naturally sweeter after they have been in the ground for a frost, so winter is the best time to eat them. We like to search out heirloom varieties, that come in a rainbow of colours. This maple glaze turns a simple vegetable into a delicious and easy to prepare side.

Difficulty

Intermediate

Yield

4-6

Ingredients

1/4 cup maple syrup1/4 cup butter2 tablespoons apple cider vinegar3 tablespoons grapeseed oil1 ^1/2 pounds carrots, peeled and cut into rounds salt to taste pepper to taste

Equipment

Cutting boardKnifeSafe chopperBowls various sizesBaking sheetParchment paperWooden spoonSmall potMedium potStrainerMeasuring spoonsPeelerDish towelTasting spoons

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

Peel the carrots, and cut them into rounds about ½ centimetre thick.

Bring a medium pot filled with salted water to a boil over high heat.

In a small pan, combine the butter, maple syrup, vinegar and butter, and bring to a low simmer to melt the butter.

Preheat the oven to 375°F.

Cook the carrots in the boiling water for 4 – 5 minutes until just starting to soften, but not mushy. Strain the carrots and place them in a large bowl.

Toss the carrots with the maple butter mixture, and place them on a baking sheet. Season with salt to taste.

Cook the carrots for 10 – 15 minutes until softened and almost caramelized on the outside from the glaze.