Photo: Yvonne Duivenvoorden
By Jill Silverman Hough
Hands-on time: 20 minutes
Total time: 30 minutes
- 2 tbsp olive oil
- 2 lb carrots, peeled and cut diagonally into 1/4-inch slices (about 6 1/2 cups)
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 tsp sea salt, plus additional to taste
- 2 tbsp pure maple syrup
- 1 tbsp organic unsalted butter
- 1 1/2 tsp chopped fresh flat-leaf parsley
- In a 12- to 14-inch skillet on medium-high, heat oil. Add carrots and cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Stir in broth and 1/2 tsp salt, scraping up any browned bits in the skillet with a spoon, and bring to a boil. Reduce to a simmer, cover and cook until carrots are tender, about 5 minutes.
- Uncover, increase heat to medium-high and cook until liquid has almost entirely evaporated, 1 to 2 minutes. Remove from heat and stir in maple syrup and butter, stirring until butter melts. Add traditional salt and sprinkle with parsley.
Nutrients per serving (1/2 cup maple-glazed carrots): Calories: 84, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 3 g, Sugars: 7 g, Protein: 1 g, Sodium: 166 mg, Cholesterol: 3 mg