Maple Pan-Roasted Baby Carrots-by Kathy Olson

[Guest guest]

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Title: Maple Pan-Roasted Baby Carrots

Categories: Side Dish

Yield: 4 Servings

 

1 T Extra -Virgin Olive Oil

1 lb Carrots,Tops On Preferably

-Baby Carrots

1 T Pure Maple Syrup

1/2 t Kosher Or Sea Salt

1/4 t Freshly Ground Pepper

 

[Note: Taken from Fine Cooking May 2007]

Position a rack in the middle of the oven and heat the oven to 400

degrees.

In a large (12-inch) ovenproof skillet or saute pan, heat the oil over

high heat (the oil shouldn't smoke but should crackle when you add the

carrots). Add the carrots and cook, stirring frequently, until they

blister and turn golden brown in spots, 1 to 2 minutes. Add the maple

syrup, salt, and pepper and toss well to coat the carrots. Remove from

the heat.

Spread the carrots evenly in the skillet and transfer it to the hot

oven. Roast until the carrots are tender, browned in spots, and just a

little shriveled, 12 to 15 minutes. Season to taste with salt and

pepper before serving.

If using large carrots they need to be cut down to baby carrot size.

 

This recipe is so simple and sooo delicious.

 

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[Guest guest]

Thanks, Kathy It's amazing how a little maple syrup (the real thing,

not that flavoured pancake syrup) can transform root vegetables

into something very very special. You can also try adding a few slices

or parsnips to this dish, for example.

 

I've filed it in the European & N. American Main and Side Dishes file,

under the Non-Spicy heading.

 

Any other great ways with roots???????

 

Love, Pat