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Summary
This is a go-to side dish at our house, quick and simple and tasty, pairing will with pretty much any protein. I usually don’t use as much butter as the recipe calls for unless I’m making the dish for a family holiday celebration or other special occasion (because those are butter holidays!). If you’re not in the mood for something sweet, leave out the maple syrup and flavor with another of your favorite condiments. Terriaki sauce, maybe?
Speaking of holidays: If you’re transporting this dish, prepare through step 1. Return carrots to cooking pot and allow to cool. Add remaining ingredients, put the lid on the pot, and carry it to your destination. Then heat through on the stove before serving.
Servings
8 servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 15 minutes
Ingredients
- 4 1/2 cups water
- 1 1/2 teaspoons coarse salt
- 3 Tablespoons (packed) dark brown sugar
- 10 Tablespoons unsalted butter
- 4 cups carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
- 3 Tablespoons sugar
- 6 Tablespoons pure maple syrup
- 2 Tablespoons chopped fresh Italian parsley
Instructions
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
Transfer carrots to large bowl. Sprinkle with parsley and serve.
Sources
- December 2002 Bon Appetit - via Epicurious
