Holiday Recipe from the Wild Sage


This yummy side dish was shared by Chef Arthur Jeffries of the Wild Sage at the Rusty Parrot Lodge. He said, “I’m more known for the main dish I do — a turducken, but I always also serve caramelized maple carrots for our festivities. They are simple, but always a crowd pleaser.

“I like this recipe on a busy holiday at home. It packs a lot of flavor, but keeps prep time down. Pair the carrots with with a savory, crispy roasted red potato. These can be made ahead and kept in a warm oven.”

Thanks for sharing!


Maple Caramelized Carrots


  • 2 pounds carrots, peeled and cut on the bias
  • 1 yellow onion, halved and sliced into strips
  • Pinch baking soda
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup pure maple syrup
  • Salt and pepper


  • In a large heavy bottom pan, heat oil and butter over medium heat.
  • Add baking soda; this will help the caramelization.
  • Add the onion and carrots, lower heat to medium low.
  • Stir frequently, allow to cook 45 minutes or so, until carrots and onions have achieved a sweet caramel flavor.
  • Add maple syrup to taste and reduce, stirring to keep from burning.
  • Season with salt and pepper.

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