This past Thanksgiving, I had some children I was warned ‘don’t eat anything but chicken fingers, let alone vegetables.’ This dish was my attempt to use the multiple-colored carrots and maple syrup to eat more than just 1 bite. It worked; well, kind of. The 13 year old boy loved them and ate them all, and additional win was my boyfriend’s mother stating week’s later that it was still her favorite dish.
Try using color to vary typical dishes. It makes food fun!
1 orange, juiced
4 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1/2 teaspoon orange peel, zested
2 1/2 pounds large carrots, peeled, cut on diagonals (about 6 cups)
Chopped fresh parsley (optional)
Combine first orange juice, maple syrup, butter, lemon juice, and orange zest in heavy large skillet over medium-high heat.
Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes.
Season with salt and pepper. Transfer to bowl. Squeeze juice from remaining orange.
Sprinkle with chopped parsley.
|Seen in the middle with the Thanksgiving Dinner.|