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
1 lb. baby carrots, washed
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
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.