So I told you earlier this week about the dangers of shopping at Costco. One of the things that happened to me at Costco recently was a purchase of a 20 lb bag of carrots. Well, technically two 10-lb bags. It’s a twin pack.
If you end up with 20 lbs of carrots in your fridge, you will soon be incorporating carrots into everything. Spaghetti sauce?? Throw in a carrot! Soup? Claro que sí! Steamed for the babies, folded into casseroles, diced into pot pie.
So on one of the recent below zero snow days, I decided to just cut out the middleman. Why use other things as a vehicle for carrots when I can just serve them up by themselves?
Meanwhile I’ve been on a maple-cayenne kick. In the past 2 months I have made maple-cayenne tenderloin, maple-cayenne chicken wings, and … well now this.
- 1 1/2 pounds carrots, sliced in half lengthwise and cut in 2-3 pieces
- 4 TB butter
- 1/4 cup maple syrup
- 1/4 cup water
- 1/4 tsp cinnamon
- 1/8 teaspoon cayenne pepper
- Salt & pepper to taste
- In a large pan, melt the butter over medium heat.
- Stir in the maple syrup, salt, cinnamon, cayenne, and water.
- Add the carrots and bring to a boil.
- Reduce heat and simmer until the carrots are tender and the glaze has thickened. This took me about 25 minutes.
- Stir gently to coat the carrots every few minutes.
- Sprinkle with salt and pepper.
Very easy, no processed sugar, not overly sweet. I do love cayenne in pretty much everything, but in this case it happens to be just the right thing to balance out the sweetness of the maple syrup. You get the salty butter, sweet syrup and just a pinch of the cayenne to cut through it all. You could increase the cayenne by a pinch if you want it to have an actual “kick.”
They (almost) looked too pretty to eat.
But they got eaten pretty fast.
One and a half pounds down, only 18.5 more to go. What are your favorite carrot recipes?
If you liked this recipe, you may also like these delicious Maple Cayenne Brussels Sprouts from The Foodie Affair.