Maple Syrup Glazed Baby Carrots |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled. Ingredients:
2 (1 lb) bags baby carrots |
2 tablespoons butter |
1/4 cup maple syrup |
Directions:
1. Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
2. Drain the carrots, then submerge under ice water or very cold water.
3. Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
4. Just before serving, melt butter in a large frypan over medium-high heat.
5. Add maple syrup and toss in cold carrots.
6. Stir-fry until browned (about 5 minutes).
7. Season with salt, pepper and/or dill.
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