This recipe is from Bon Appetit Magazine from December 2008. I have made it before with whole carrots as the recipe stated but this time chopped them up and I liked the results much better. This time I also made them with maple syrup rather than the molasses the recipe called for. Also an imrovement! Lastly, I reduced the butter in the recipe from 6 Tbsp. to 3-4 Tbsp. because it just felt wrong to add 6 Tbsp of butter to an otherwise healthy dish…
- 3-4 tablespoons butter
- 3 pounds carrots, peeled and trimmed (I then chopped mine on an angle about 1/2 inch thick).
- 2 tablespoons maple syrup
- 1/2 teaspoon coarse kosher salt
- 6 tablespoons Sherry wine vinegar
- 2 tablespoons chopped fresh Italian parsley or fresh basil (optional)
- Melt butter in heavy cast-iron skilled over medium-high heat. Watch the butter! It burns quickly if you turn away from it.
- Add carrots, maple syrup and salt; saute until carrots are coated with butter mixture, about 1 minute.
- Add Sherry wine vinegar and enough water to cover carrots and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20-25 minutes until carrots are thickly coated with glaze.
- Season to taste with coarse salt and ground black pepper. Transfer carrots to bowl or platter and sprinkle your chopped herbs on top. Serve.