I got this recipe out of my Clean Eating magazine and made it for Thanksgiving. These carrots were so delicious, I can’t wait to make them again! They sound like they will be super sweet, but once you get all of the ingredients together they marry in perfect sweet, savory carrot perfection. My family is not one for cooked carrots and they loved these. They are worth a try!
Throw your leftovers, if you have any, in a soup or stew. Feel free to cut the recipe in half for a smaller family or gathering and use organic ingredients if you can.
2 lbs carrots, peeled and sliced at an angle into 1/4 inch pieces
2 tablespoons olive oil
1/2 cup vegetable or chicken broth
1/2 tsp sea salt (plus more to taste)
2 tablespoons maple syrup (I only used one)
1 tablespoon butter
1.5 teaspoons chopped fresh parsley
In a large skillet heat olive oil over medium heat. Add carrots and cook until browned and crisp tender, about 8 minutes. Add broth and salt, stirring to scrape up the browned bits and bring to a boil. Reduce to a simmer, cover and cook 5 minutes longer. Uncover, turn heat back up to high and cook off any additional liquids, about 1-2 more minutes. Remove from heat, stir in butter, syrup and parsley. Serve with your favorite main dish and enjoy!
1/2 cup is 84 calories, 4g fat and 3g of fiber