Easter is just around the corner, and I thought I’d share this tasty side dish. I’m not a big fan of hams, but I do love the sides that come with Easter. I’m actually more likely to eat a Passover-inspired (brisket, charoset, etc) meal than a “traditional” Easter meal. This particular side can be served at either Easter or Passover.
I used jeweled carrots for this recipe because it’s what I had on hand. Don’t they look gorgeous? Baby carrots are easier, as they don’t have to be cut. Be sure, if you use normal carrots, to cut them into even lengths and sizes for even cooking.
This is also a great dish to show off local maple syrup. Maple season just wrapped up, so you should have some in your pantry. And if you don’t go get some! Real maple syrup is no match for the maple-flavored high fructose corn syrup. Bleh. The maple in this recipe makes these carrots almost candy-like. A great substitute or fresh take on the ever-present candied sweet potatoes.
Maple Pan Roasted Carrots
retrieved from Noblepig.com, adapted from Fine Cooking
- 1 Tbsp extra-virgin olive oil
- 1 lb baby carrots, or regular carrots cut into 3″ lengths
- 1 Tbsp pure maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Peel carrots. Preheat oven to 400°F
In a 12″ oven-proof skillet, heat oil over high heat, not quite to smoking. Add carrots and cook, stirring frequently, 3-5 minutes, until they blister and turn brown in spots.
Add syrup, salt and pepper, stirring to coat completely. Remove from heat.
Spread carrots in an even layer in the skillet and transfer it to hot oven. Roast until the carrots are tender, brown in spots and slightly shriveled, 12-15 minutes. Season with more salt and pepper, if needed.