This Maple Dijon Heirloom Carrots dish is such a simple recipe that pairs so well with a variety of proteins. I served these over the weekend with a juicy ribeye steak, but we have them often with grilled fish. Tasty, easy-to-make and pretty too!
If you can’t find multi-colored carrots at your market, simply use regular orange-colored ones. It won’t affect the taste at all.
Ingredients:
- 16-ounces baby carrots
- 4 Tbsp. butter
- 2 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 2 Tbsp. chopped fresh sage
- Big pinch of salt and pepper
Directions:
- Over high heat, bring a medium saucepan of water to a boil. Turn the heat to medium-high and cook the carrots until fork tender, about 5 minutes. Strain the carrots in a colander and shake to ensure the carrots are as dry as possible.
- Return the saucepan to the stove and melt the butter over medium-high heat. Add the mustard and maple syrup and stir to combine and create a sauce. Add the carrots to the saucepan and stir gently to coat them with the glaze. Turn the heat to low, cover the pot and cook for 2-3 minutes, shaking the pot from time to time.
- Uncover, add the sage, salt and pepper and toss to combine.
Makes 4 servings.
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