In my house, we eat a whole lot of carrots. You will always find cut carrots in our refrigerator for snacking on, and I also like to serve them as a side with pasta or rice dishes. This recipe truly brings out the best in carrots!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- 16 ounces carrots (cut in half if large)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- Sea salt
- Fresh ground black pepper
- Parsley (finely chopped)
Steam carrots until slightly tender (about 8 minutes).
Remove from heat immediately and transfer to pot filled with ice cold water to prevent from overcooking and getting mushy.
In large skillet, whisk together oil, mustard, and maple syrup over low heat.
Add steamed carrots and saute until all well heated through (about 1-2 minutes), stirring well to coat carrots with maple glaze.
Season carrots generously with sea salt or kosher salt and dash of black pepper.
Add touch of nutmeg and cinnamon to taste.
Garnish with parsley and serve immediately.