Zanahorias glaseadas con sirope de arce y sidra

Ingredientes

• 1 pound carrots (any color)
• 1/4 cup water
• 1/2 cup apple cider
• 3 Tablespoons butter
• 1 cup maple syrup
• 1 Tablespoon Herbs de Provence (or Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Peel and chop the carrots into ¼ inch thick medallions.

2. 2

   Add the water, apple cider, and butter to a 12 or 14 inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight fitting lid, continuously toss the carrots and it may take about 5 minutes longer. Carrots should be tender but still have a bit of strength to the center of the larger ones.

3. 3

   Add the maple syrup and spices. Toss the carrots and allow to reduce, uncovered over medium heat, until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions occasionally as they cook.

4. 4

   Optional: For a bit of caramelization, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled.