I love carrots. Raw, baked, shredded...in salads, stews, no matter...I love them. Glazing fresh harvest carrots is a go-to throughout the year, and the greater variety in colors makes for a beautiful dish.
Boiling or steaming might be more common, but slowly braising carrots in butter enhances the natural sweetness of carrots. Adding a great maple syrup creates another level of flavor and a soft glaze.
- 12 large carrots, peeled
- 8 tablespoons unsalted butter
- 1⁄4 cup maple syrup
- Fresh lemon juice
- Sea salt, to taste
- 1 teaspoon Rubarama Jack's Blend
Cut carrots into 2" lengths and halve them. Place a large heavy-bottomed pan over medium-low heat and melt butter. Add carrots to pan, cover and let braise, stirring occasionally. Once carrots are fork-tender, approximately 25 minutes, raise heat to medium and stir in syrup and a squeeze of lemon juice. Cook carrots for 2 minutes.
Remove from heat, mix in Jack's Blend and season to taste with salt.