Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Maple Pan-Roasted Baby Carrots Categories: Side Dish Yield: 4 Servings 1 T Extra -Virgin Olive Oil 1 lb Carrots,Tops On Preferably -Baby Carrots 1 T Pure Maple Syrup 1/2 t Kosher Or Sea Salt 1/4 t Freshly Ground Pepper [Note: Taken from Fine Cooking May 2007] Position a rack in the middle of the oven and heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet or saute pan, heat the oil over high heat (the oil shouldn't smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat. Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving. If using large carrots they need to be cut down to baby carrot size. This recipe is so simple and sooo delicious. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 This sounds wonderful. I am off to buy some baby carrots. Katie , " Kathy Olson " <Kathy wrote: > > > MMMMM----- Recipe via Meal-Master v8.06 by AccuChef > www.AccuChef.com > > Title: Maple Pan-Roasted Baby Carrots > Categories: Side Dish > Yield: 4 Servings > > 1 T Extra -Virgin Olive Oil > 1 lb Carrots,Tops On Preferably > -Baby Carrots > 1 T Pure Maple Syrup > 1/2 t Kosher Or Sea Salt > 1/4 t Freshly Ground Pepper > > [Note: Taken from Fine Cooking May 2007] > Position a rack in the middle of the oven and heat the oven to 400 > degrees. > In a large (12-inch) ovenproof skillet or saute pan, heat the oil over > high heat (the oil shouldn't smoke but should crackle when you add the > carrots). Add the carrots and cook, stirring frequently, until they > blister and turn golden brown in spots, 1 to 2 minutes. Add the maple > syrup, salt, and pepper and toss well to coat the carrots. Remove from > the heat. > Spread the carrots evenly in the skillet and transfer it to the hot > oven. Roast until the carrots are tender, browned in spots, and just a > little shriveled, 12 to 15 minutes. Season to taste with salt and > pepper before serving. > If using large carrots they need to be cut down to baby carrot size. > > This recipe is so simple and sooo delicious. > > ----- > Quote Link to comment Share on other sites More sharing options...
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