Candied Carrots
Serves 6|
Hands-On Time:
15m
|
Total Time:
35m
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 pounds small carrots, peeled and sliced in half lengthwise
- 1/8 teaspoon black pepper
Directions
- In a large sauté pan, melt the butter over medium heat. Stir in the maple syrup, salt, cayenne, and 1/4 cup water. Add the carrots. Bring to a boil. Reduce heat and simmer until the carrots are just tender and the glaze has thickened, 15 to 20 minutes, tossing gently every few minutes. Sprinkle with the pepper.
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
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