MAKE AHEAD
Cook carrots following recipe. They will keep well, covered and refrigerated, up to 2 days. Reheat on the stove in a large pan with a little water added, or in the microwave. Stir often during reheating.
Aromatic carrots
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PREP TIME
20 min
Makes
8 to 10 Servings
* PLUS Cooking time: 20 minutes
Yvonne Duivenvoorden
We've spiced up this standard side with a little cumin. Its bold flavour is a perfect match for the maple-orange glaze.
Ingredients
- 2 kg thin carrots
- 3 tbsp butter
- 1/2 cup orange juice
- 2 tbsp maple syrup
- 2 tsp celery salt
- 2 tsp ground cumin
- 1/4 cup chopped parsley , or cilantro
- 1 tbsp toasted cumin seed , or sesame seeds
Instructions
- Peel carrots and trim ends. They should all be the same thickness, so you may need to slice some in half lengthwise or quarter them. Place butter, juice, maple syrup, cumin and celery salt in a wide saucepan. Set over medium heat. When butter is melted, stir in carrots.
- Cover and cook, turning carrots often, until almost tender, from 12 to 15 min. Uncover and bring to a boil. Stir frequently until carrots are richly glazed. Serve sprinkled with parsley and toasted cumin seeds.
Nutrition (per serving)
- Calories
- 97,
- Protein
- 1 g,
- Carbohydrates
- 16 g,
- Fat
- 4 g,
- Fibre
- 4 g,
FILED UNDER: Dinner lunch side dishes stovetop Thanksgiving recipes vegetables
