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Maple Rosemary Skillet Roasted Carrots

 

A quick and easy technique for delivering slow-roasted caramelized goodness from the stove-top.
8

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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