Carrots are a vegetable that I feel like doesn’t get the respect as a side that they deserve. You see them all the time in sauces and stews, but almost never by themself. I am a huge fan of carrots as a side, especially these brown butter maple carrots. It is the perfect combination of sweet and savory, and is a perfect healthy side.
Key Ingredients & Substitutions:
- Carrots – You can also use parsnips here!
- Butter – This is a brown butter dish, so butter is essential. You can make this with olive oil, just infuse it with rosemary instead of browning.
- Maple Syrup – You can also use brown sugar or honey here.
- Chicken Stock – Any stock works here, however chicken stock is the most flavorful!!
- Gluten Free Panko Breadcrumbs – I love Aliea’s GF, but any panko works here.
Brown Butter Maple Carrots
Prep Time: 10 minutes
Cook Time: 30 Hours
Total Time: 45 minutes
Serves: 4
Ingredients:
- 1/4 cup panko bread crumbs
- 3 Tbsp butter
- 2 sprigs rosemary
- 2 lbs carrots, peeled and left whole
- salt to taste
- 1/4 cup maple syrup
- 2/3 cup chicken stock
Preparation:
STEP 1.
In a large pot over medium heat, add the panko. Stir and toast for 3-5 minutes until browned, remove and set aside for garnish.
STEP 2.
In the same pan add the butter. Once melted, stir in the rosemary and stir until the butter is brown, this takes 3-5 minutes. Once the butter is browned, stir in the carrots and season with salt. Top with a lid and simmer on medium low for 3 minutes.
STEP 3.
Remove the lid and stir in the maple syrup and chicken stock. Season with salt to taste and bring up to a low simmer. Top with a lid and simmer for 10 minutes.
STEP 4.
Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 5-15 minutes.
STEP 5.
Serve the carrots with the liquid and top with panko, enjoy!
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