Thursday, January 8

Maple Dill Glazed Carrots

I loved glazed carrots. The caramelized brown sugar pairs perfectly with the tender sweetness of a carrot. A wonderful twist on this classic side dish is incorporating the crisp bold flavors of dill to enhance their natural beauty.

Full time 30 minutes
Serves 4

The needs-

1 lb. baby carrots, washed
1/4 butter
1/4 cup brown sugar
1 tbsp maple syrup
2 tsp fresh dill, chopped fine
1/2 tsp salt
1/2 tsp ground black pepper

The know-

In a heavy bottom saute pan place baby carrots and add enough water just to cover the carrots.

Turn heat to medium-high and cook carrots until water has boiled and almost completely evaporated. Approximately 15 minutes.

Ensure carrots have become tender by gently piercing one with a fork, if fork goes in easily you are ready to proceed. If not continue cooking until tender, if needed add a small amount of water into pan to prevent scorching or burning of carrots.

Once tender season carrots with salt and pepper and stir to full coat carrots evenly.

Let cook 1-2 minutes.

Add in butter, brown sugar, maple syrup, and dill.

Allow butter to melt and then reduce heat to medium-low, cover.

Cook 5-8 minutes or until glaze thickens.

Move to serving bowl and serve immediately.