Monday, November 16, 2009

Maple Monday-Maple Glazed Carrots

Perfect for Thanksgiving, this recipe from Bon Appetit serves 8-10. A sweet side that pairs well with just about any meal.

Maple Glazed Carrots

4 lbs carrots, peeled, cut on the diagonal into ovals (about 11 cups)
10 tablespoons unsalted butter (1 1/4 sticks)
3 tablespoons sugar
1 1/2 teaspoons coarse salt
6 tablespoons pure maple syrup
3 tablespoons brown sugar, packed
2 tablespoons fresh Italian parsley, chopped (optional garnish)

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
3Transfer carrots to large bowl. Sprinkle with parsley and serve.


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