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.