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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 2 pounds thin orange and/or purple carrots with greens intact, scrubbed and trimmed
- 2 tablespoons unsalted butter
- 1 cup fresh orange juice
- 3 tablespoons pure maple syrup
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- Bring a 5- to 6-quart pot of salted water to a boil and cook carrots until just tender (6-8 minutes). Drain well.
- Melt butter in a large (12-inch) heavy skillet over medium-high heat until foam subsides. Add carrots and saute 1 minute. Add orange juice, maple syrup, thyme, salt, and pepper, and bring to a boil. Continue to boil, shaking skillet frequently, until liquid is reduced and syrupy, and carrots are tender (5-10 minutes).
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