Paula Johns's Recipe

Maple Sage Glazed Carrots with Maple Toasted Pistachios

Category: Veggies

1 16oz bag fresh baby carrots
2 tb. fresh chopped sage (divided into tb)
1 med shallot diced
4 cloves garlic diced
2 tb 100% Pure Maple Syrup
1 tb olive oil
sprinkle of nutmeg
salt and pepper to taste
Ingredients for Pistachios: 1/4 chopped pistachios and 1 tsp maple syrup

1. In a medium high heated saucepan with lid, add your olive oil. Heat then throw in the diced shallot and garlic. Cook and stir until caramelized and golden brown 3-5 min.

2. Put in carrots, syrup, sage, (1 tb) and spices. Stir until coated and turn heat to med-low. Place lid on saucepan, and cook 25-30 min or until soft. Toss carrots occasionally.

3. Prepare pistachios. Spray another heated saucepan with oil and add pistachios. Toast on med heat for one min, then add maple syrup. Continue to stir but do not allow syrup to burn. Cook about 1-2 min or until the syrup is not wet on the nuts. Transfer to separate bowl and set aside.

4. When carrots are ready place on platter and top with remaining sage and nuts. Serve warm.