Dry Goodstable salt.5 teaspoons
maple syrup2 tablespoons
Bite-sized chunks of carrot are browned in butter and then a lid is added and they are steamed with maple syrup, making these kid-friendly and a great side dish for your weeknight dinner tale. I used peeled, chopped carrots but baby carrots work great, too!
- Chop the carrots into bite sized pieces.
- Melt the butter in a large saucepan over medium heat.
- Add the carrots and salt and cook, stirring occasionally, until the carrots have begun to brown and caramelize in the butter.
- Add the maple syrup and stir to coat, then add the water and quickly cover the pan with a tight-fitting lid.
- Cook the carrots until the water has dissolved and the carrots have softened through, about 5 minutes.
Prep it for later:
1. Cut the carrots according to the instructions in Step 1
2. If you wish to prepare the carrots fully and then reheat and serve, follow the instructions in Steps 2-5 and store carrots until serving time.
Cut carrots, uncooked, will last for up to 8 days in the fridge if stored in a resealable bag or container filled with cold water. Cooked carrots will last for up to 5 days in the fridge, or 2 months in the freezer
1 bag or container of raw, cut carrots, stored in water
1 bag or container of cooked, prepared carrots
Prepare from prepped:
1. If cooking on night of serving (as opposed to reheating and serving), drain carrots of cold waer of necessary.
2. Follow instructions in Steps 2-5