Recipes
Maple-glazed carrots with brown butter
The side dish that gets eaten before the roast comes out. Very Dark for backbone, brown butter for nuttiness, a flick of vinegar to keep it honest.
Recipe by The Longview Kitchen · @longviewfarm
Instructions
Serves 4 to 6 as a sideActive Time · 10 min
Full Time · 35 min
- 1Bring a wide pot of well-salted water to a boil. Scrub the carrots — no need to peel if they're small and tender — and trim the greens to a ½-inch stub.
- 2Blanch the carrots 5 to 7 minutes, until you can pierce one with a knife but they still have a clear bite. Drain well and let them steam-dry in the colander for a minute. (You can do this an hour ahead — leave them on a sheet pan to fully dry.)
- 3Set a wide skillet over medium heat. Add the butter and let it melt, foam, and then quiet down. Swirl until the solids on the bottom turn the color of a wet hazelnut and smell toasted. About 3 minutes — don't walk away here.
- 4Add the carrots in a single layer and turn the heat to medium-high. Let them sit 2 minutes to take on color, then toss and let them sit again. You want them blistered in patches.
- 5Pour in the maple syrup and vinegar. It'll seize for a second, then loosen. Toss to coat. Keep the pan moving until the glaze pulls into a dark amber syrup that just barely coats the back of a spoon, 2 to 3 minutes.
- 6Off the heat, scatter the thyme leaves and a generous pinch of flaky salt. Pepper to taste. Tip onto a warm platter and pour any glaze left in the pan over the top.
From the Kitchen
Very Dark is doing the heavy lifting — Amber works but tastes thinner; Golden gets lost. If your syrup is the only sweetener in the dish, use the bottle with the most personality.Tagged:SideVegetablesHoliday
