Maple Rosemary Skillet Roasted Carrots
A quick and easy technique for delivering slow-roasted caramelized goodness from the stove-top.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
*
|
| 2 | pounds |
carrots
sliced |
*
|
| ½ | cup |
apple cider vinegar
|
*
|
| 1 | tablespoon |
maple syrup
|
*
|
| ¾ | teaspoon |
salt
|
*
|
|
black pepper
fresh ground, to taste |
*
|
||
| ½ | teaspoon |
rosemary leaves
or savoury, thyme |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
*
|
| 907.2 | g |
carrots
sliced |
*
|
| 118 | ml |
apple cider vinegar
|
*
|
| 15 | ml |
maple syrup
|
*
|
| 3.8 | ml |
salt
|
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
| 2.5 | ml |
rosemary leaves
or savoury, thyme |
*
|
Directions
Over medium-high heat the oil until shimmering hot in a skillet. Add the carrots and cook, stirring occasionally until well browned, about 15 minutes.
In a glass measure, mix the maple syrup, vinegar and salt until the salt is dissolved. Add this mixture to the skillet and cooked covered, stirring occasionally, until the liquid is absorbed and the carrots are tender; 10 to 15 minutes.
Add the rosemary, adjust seasoning with freshly ground black pepper.
Serve.
