Holiday Recipe from the Wild Sage

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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

Ingredients

  • 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

Instructions

  • 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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