Shelly's Recipe

MAPLE-BALSAMIC ROASTED CARROTS

Category: Carrots

Don't be tempted to use pancake syrup for this recipe. Pure maple syrup is a key to the great flavor of these carrots.

1 tsp salt
2 lbs carrots, peeled and cut on bias into 1/2-inch slices
3 tbsp unsalted butter
4 shallots, sliced thin
2 tsp minced fresh thyme leaves
1/4 tsp cayenne pepper
1/2 cup maple syrup
1/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar plus 1 tsp

Bring 2 quarts water to boil in large pot over medium-high heat. Add salt and carrots and cook until just tender, about 8 minutes. Drain, then transfer to paper towel-lined plate.

Meanwhile, melt 1 tbsp butter in large skillet over medium-high heat. When foaming subsides, cook shallots until lightly browned, about 2 minutes. Stir in thyme, cayenne, maple syrup, broth, and 1/4 cup vinegar. Bring to simmer and cook until thick and syrupy, 5 to 7 minutes. Stir in carrots and simmer until carrots are well glazed and tender, 3 to 5 minutes. Off heat, stir in remaining butter and vinegar. Serve. Serves 8

Make Ahead: The carrots can be cooked as directed in step 1, rinsed under cold water to stop cooking process, drained on paper towels, and refrigerated for up to 2 days. Proceed as directed in step 2.