I can hold a fresh bunch of carrots in front of my husband, dangling it by its greens, and get a squeal of excitement and giddiness from him almost at an instant.
(Okay, my husband does not squeal. It’s some “man version” of a squeal that I don’t know how to name).
I think it’s pretty cool I can get that reaction from a bunch of carrots. Sure, anyone can hold up a plate of chocolate chip cookies and get a few squeals, but vegetables? I got that one down. It’s because he knows I’m about to cook the carrots with a maple brown butter until it coats the carrots with a sticky glaze, with little bits of crunchy slivered almonds.
For this recipe, it is essential that you buy young carrots that are fairly uniform in size from bottom to top, so they cook evenly in the pan. I buy the organic bunch carrots because they always come fairly uniform in size, and they taste better than the conventional carrots.
Next, snip off the greens. I haven’t found any use for the carrot greens, but if you have a favorite way, please feel free to share in the comments section below. You can snip off as much or as little of the greens as you want, they are just there for a nicer look.
Next make a brown butter by melting a tablespoon of butter over medium heat and stirring until the butter gets brown, nutty, and toasty like this:
Cook the carrots in the brown butter until they get a bit tender, then add the maple syrup and keep cooking until the carrots get sticky. Sprinkle with slivered almonds, and you’ve got a great side dish! I’ll be making this for Easter =)
If you’re celebrating, what are you planning to make for Easter this Sunday?
- 1 bunch organic uniformly sized carrots, greens snipped
- 1 tbsp butter
- 2 tbsp pure maple syrup
- 3 tbsp slivered almonds
- pinch of salt
- Heat up a large skillet over medium heat, and melt the butter. Cook it for a few minutes, stirring frequently with a spatula, until it turns a golden brown nutty color. Immediately add the carrots to the pan and cook for about 5 minutes, tossing the carrots every couple minutes.
- Add the maple syrup to the pan (it should sizzle and bubble up), and add the slivered almonds and a small pinch of salt. Cook the carrots for another 3-5 minutes until the carrots are glazed and sticky with the sweet maple butter mixture, and they are fork tender. Enjoy!
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