Glazed Carrots

Glazed Carrots 

Ingredients

• 1 to 1 ½ lbs carrots or baby carrots 
• 2 Tbs butter, or butter substitute
•  ¼ c  white sugar
•  ¼ c maple syrup
•  Water
  

Preparation

        1.       Peel carrots and cut into ¼ inch x 2 inch wedges (or use whole baby carrots).

        2.      In deep sided sauté pan combine carrots, butter, sugar and maple syrup. Add just enough water to cover bottom of pan and come halfway up the sides of the carrots.

 3.      Cover and bring to a boil over medium high heat.  Simmer for 10 minutes.

       4.      Remove cover and continue to boil until carrots are fork tender and most of the moisture in the pan has evaporated. Sauce should reduce and become thick and glossy over the carrots. Taste for seasoning and add salt and/or pepper if desired.

Variations

       1.    This recipe also works with other root vegetables. Try using turnip, rutabaga, beets, parsnips or a combination of vegetables. Carrots, beets, and turnip work well when combined and cut into matchstick pieces to create an elegant and vibrant side dish!

       2.      Use all white sugar or an alternative sweetener such as maple syrup, honey, agave nectar, brown sugar, or a combination of sweeteners.

       3.      Add spices such as peppercorns, fennel seeds, cinnamon, nutmeg, allspice, cloves or chilies/chili pepper.

       4.      Toss with a handful of toasted sesame seeds while still hot just before serving.