Zanahorias asadas glaseadas al arce especiado con pistachos

Ingredientes

• 2 pounds of carrots, trimmed, cleaned, and patted dry
• 6 Tablespoons melted butter, unsalted
• 1/3 cup (packed) light brown sugar
• 1/3 cup pure maple syrup
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon red pepper flakes
• 1/3 cup toasted pistachios, roughly chopped
• Flaky sea salt

Preparación

1. 1

   Preheat the oven to 400°F.

2. 2

   Mix the melted butter, brown sugar, kosher salt, and red pepper flakes; set aside.

3. 3

   Place the dried carrots into a baking dish, pour the butter mixture over the top, and gently mix to coat all of the carrots.

4. 4

   Bake the carrots, tossing every 20 minutes for ~50–60 minutes or until they are easily pierced with the tip of a knife.

5. 5

   Remove the carrots from the oven and scoop them out onto a serving dish, covering them to keep warm.

6. 6

   While the carrots are resting, make the spiced maple glaze.

7. 7

   To make the glaze,: transfer the liquid from the baking dish to a saucepan over medium heat. Bring the mixture to a boil. Once it starts to boil, reduce the heat to medium and whisk constantly until the mixture thickens up and coats the back of a spoon ~10 minutes. *It should mimic a pourable caramel. *If it gets too thick, add a tablespoon of maple syrup and whisk until it thins out enough to a pourable mixture.

8. 8

   While the sauce is still hot and pourable, pour the thickened maple glaze over the carrots. Sprinkle on the toasted pistachios and finish with a sprinkling of sea salt flakes.