Carrots with a sweet maple glaze and crunchy almonds
1lborganic carrots with tops on*
2tbspghee(or use butter if you tolerate dairy)
3tbsppure maple syrup
Prepare the carrots: Trim the carrot tops from the carrots, either leaving an inch or two on top for decorative purposes or trimming the tops off entirely. Wash the carrots well, but do not peel.
Heat a large nonstick skillet over medium heat, and melt the ghee. Add the carrots in a single layer to the pan and cook for about 5 minutes, with a lid on, tossing the carrots halfway through to cook more evenly. You want to cook the carrots until they are mostly tender. A good sign to watch for is if you're tossing them with tongs and they start to cut into the carrots too much (and that's an indicator it's time to switch to a spatula). Also, cook time will vary depending on the thickness of the carrots you purchase, so cook for a few minutes more if necessary.
Add the maple syrup to the pan (it should sizzle and bubble up), and toss the carrots for a minute. Then add the almonds and salt. Cook the carrots for another 3-5 minutes until the carrots are glazed and sticky, and they are fork tender. Enjoy!
*This is 1 lb of carrots weighed without the greens, and equivalent to 2 bunches.