Maple & Roots
There’s something about roots and maple that is a mouthwatering combination. But you don’t have to go through all the work of peeling and dicing and roasting root vegetables in the oven to get these flavors.
Maple-glazed carrots
This simple dish, ready in about 15 minutes, takes almost no effort and is a delicious side dish. It’s guaranteed to please every member of your family. (But if you have more than 2 ½ people in your family, better double it, because we didn’t have any leftovers). I took some carrots out for Linnea, age 6 months, before adding the maple syrup. She’s embarking on her first tiny, tiny bites of food. So make that 2 ¾ people.
Maple-Glazed Carrots
3 large local carrots, peeled and cut into ¼” rounds
1 ½ Tbs. butter
¼ cup water (or less if carrots are really juicy)
Sprinkle salt
1 Tbs. maple syrup
In a large skillet, combine the carrots, butter, a little bit of water, and a sprinkle of salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the carrots are almost tender, about 12-15 minutes. Add 1 Tbs. of maple syrup and continue cooking about 5 minutes, or until carrots are tender and the liquid has reduced to a glaze.