Rosemary Maple Glazed Carrots Recipe

Delicious Rosemary Maple Glazed Carrots

Today, I’m excited to share a recipe that perfectly combines the earthy flavors of rosemary with the sweetness of maple syrup. This dish is a great side for any fall meal or holiday gathering, adding a burst of flavor and color to your table.

Ingredients:

• 500g baby carrots
• 50g butter
• 2 tbsp maple syrup
• 1 sprig of fresh rosemary
• Salt and pepper to taste

Kitchen Tools:

• vegetable peeler
• saucepan
• wooden spoon

Start by peeling the baby carrots and trimming the tops, leaving a bit of green for a pop of color. In a saucepan, melt the butter over medium heat. Add the baby carrots to the pan, stirring to coat them in the butter.

Pour in the maple syrup, ensuring all the carrots are coated in the sweet syrup. Strip the rosemary leaves from the sprig and finely chop them before adding them to the pan. Season with salt and pepper to taste.

Reduce the heat to low and cover the saucepan. Let the carrots simmer for about 15-20 minutes, or until they are tender but still have a slight crunch. Stir occasionally to ensure they cook evenly and absorb the flavors.

Once the carrots are cooked to your liking, remove them from the heat. Serve the rosemary maple glazed carrots hot as a flavorful and vibrant side dish.

The total weight of the cooked dish is approximately 600g, with 4 servings. Each serving weighs around 150g, with an estimated calorie count of 150 per serving.

One tip to make this dish even more flavorful is to let the carrots marinate in the maple syrup and rosemary mixture overnight. This will allow the flavors to intensify and infuse into the carrots for a richer taste.

I hope you give these delicious rosemary maple glazed carrots a try and enjoy the burst of flavors they bring to your table. Feel free to experiment with different herbs or sweeteners to make this dish your own!