Sweet, sweet carrots with a vinegary kick
These maple-glazed spring carrots are as addictive as they are easy to make. They are sweet and tangy, with just a bit of spice. Cooking quickly helps to keep their crunch and mint sprinkled on at the end adds a pop of freshness to the barely cooked veggies. And if your carrots happen to be so crazy au naturel that you have to cut the tops off, save the trimmings to make carrot-top pesto.
Drizzle 3 tablespoons of olive oil in the bottom of a large sauté pan. Toss in 2 bunches of carrots, tops trimmed and cut on the bias into 3-inch pieces. Coat in olive oil then season with salt and pepper to taste. Add 2 tablespoons of unsalted butter to the pan and melt, tossing the carrots until well coated. Add 1 tablespoon of whole-grain mustard, ¼ cup of maple syrup and 3 tablespoons of red wine vinegar, stirring to coat. Continue to sauté for another 8 to 10 minutes or until the carrots are slightly tender but still crunchy and the sauce has thickened to a glaze. Remove the carrots from the heat and sprinkle chopped fresh mint over top.
Get more easy vegetable side recipes:
• Quick and Easy Vegetable Sides from Martha
• Simple Vegetable Sides with 6 Ingredients or Less
• All Greens, All the Time: 25 Green Vegetable Sides