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Glazed Carrots

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.

What we used: Jack's BlendLe Creuset 7.25 Quart Cast Iron Dutch Oven

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