Glazed Carrots Recipe Recipe

Ingredients

Glazed Carrots

• 1.5 lbs carrots, cut into julienned 1/2 inch thick slices
• 1 tablespoon avocado oil or coconut oil
• 0.33 cup water
• 3 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• 2 rosemary sprigs
• 0.25 teaspoon black pepper, adjust to taste
• 0.25 teaspoon salt

Instructions

Glazed Carrots

1. In a large, heavy skillet or pan, heat the oil over medium heat. Add carrots, spread out evenly, and do not stir for about 4 minutes until carrots start to sear and brown. Stir and let sit for a few more minutes cooking like this until the carrots are lightly brown on the edges.
2. Add water, maple syrup, balsamic vinegar, butter, rosemary sprigs, black pepper and salt. Let it come to a boil, then turn down to simmer with lid on for 5-8 minutes until carrots are al dente and just barely fork tender.
3. Remove the lid, stir, and turn to low. Let the liquid reduce until it becomes syrupy, stirring every few minutes. You want them to get caramelized and darken. This will take about 8-12 minutes.

Notes

• For a vegan option, substitute the butter with coconut oil.
• Cut larger carrots thinner so they cook evenly with smaller pieces.
• Fresh carrots will cook faster than older ones.
• For more rosemary flavor, mince the rosemary instead of using whole sprigs.