I don't give carrots the respect they deserve. They are vegetable that I always have on hand because they are the a crucial ingredient to soups and stews and if stored properly, they stay fresh for ages. But rarely do I let carrots take center stage. I actually did one time: here. Well people, we're still in the middle of a lock down and carrots are something that most people keep in their veggie drawer. So let them shine by making Caramelized Maple Mustard Carrots.
These carrots are easy and fast- it takes about 15 minutes from chopping to done, and only requires 5 ingredients. The sweet and tangy element is key here. If you don't have maple syrup on hand, sub with agave nectar or another liquid sugar. Dijon is important. I don't think there is a substitution for it. If its not a staple for you already, make it one! Its a key ingredient in many sauces and dressings. And its killer on a sandwich too. And as you know I have a tiny kitchen. I cant keep things around that I rarely use. And dijon is definitely a workhorse in my kitchen.
I like to cook in a cast iron (this 10" one) whenever possible, but you can use any pan for this recipe. Side note: did you know that cooking in a cast iron pan increases you dietary iron? So cool! People have a lot of strong opinions about cast iron pans and how you should or should not ever wash them. But I wash mine after each use. The, I put it back on the stove over a flame to dry completely. After its completely dry, I rub it with canola oil. And thats it!
These Caramelized Maple Mustard Carrots go with pretty much anything. I actually put them in grain bowls for work lunches. But serve them with whatever you are serving for lunch or dinner!
Caramelized Maple Mustard Carrots
- 6 Carrots Peeled, and sliced into ⅛" coins About 3 cups of carrot coins
- 1 tablespoon Olive Oil
- 2 Large Cloves of Garlic, Minced
- ¼ teaspoon Salt
- Freshly Ground Black Pepper
- 1 tablespoon Pure Maple Syrup
- 1 tablespoon Dijon Mustard
- 2 tablespoon Finely Chopped Fresh Parsley, optional
- Heat a sauté pan over medium high heat. Add olive oil and garlic and cook for 30 second.
- Add carrots to the pan and season with salt and pepper. Cook for about 6 minutes, stirring very occasionally. The less you stir, the more caramelization you will get.
- After 6 minutes, add the maple syrup and dijon mustard. Stir to combine and continue cooking, stirring occasionally until the carrots are caramelized and cooked to your preferred texture. 4-7 more minutes.
- Remove from heat and stir in parsley if using and serve!
Let me know how this recipe worked for you and if there is anything you'd like to see next. And stay safe and healthy out there!