Sweet, tender carrots make a perfect side for turkey or brisket. Try using colorful heirloom carrots, as shown here, to add an extra punch of color to this vibrant dish.
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.
Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.
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