Wednesday, July 24, 2013

Maple & Honey Glazed Rainbow Carrots with a hint of Rosemary


I have been eyeing these beautiful rainbow carrots at my local Grassroots for months now, at $3.99 a bunch, they're not exactly the most affordable veggie but I had so much fun photographing/eating them that it was totally worth it. Looking at them, it's hard to believe that they were grown through a natural process a.k.a a mad food scientist didn't have to genetically modify the crap out of them for these results, I actually found out that while colored carrots are unusual, they're not exactly new. "Purple and yellow carrots were eaten more than 1,000 years ago in Afghanistan and 700 years ago in western Europe," says Simon. "But the carrot-breeding process has gone on intensively for just 50 years." Source

While these carrots might look different, they pretty much taste the same as the regular orange ones. I decided to keep it pretty simple and boil them in a honey/maple mix to give just a little sweetness but still incorporate some savory flavors with the rosemary (not to mention it will make your house smell awesome).

Maple & Honey Glazed Rainbow Carrots

serves 3-4

1 bunch of carrots (about 7) peeled and sliced 1/4 inch thick on the diagonal
2 TBS maple syrup
2 TBS honey
1/3 cup water
pinch of fresh rosemary, torn (or 1 tsp dried)
kosher salt and black pepper

Method:

1.In a large skillet, combine the carrots, syrup, water, ½ teaspoon salt, and ¼ teaspoon pepper.
Bring to a boil THEN add honey (this just makes it easier to stir in).

2.Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, about 12-15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

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