Maple. Syrup. Ahh, luscious maple syrup. It has a rich, earthy caramel smell with woodsy hints of vanilla. One sniff, one taste, and I am sitting in a cozy log cabin in the snow-covered woods. Inside, the fire crackles and I take lazy sips of hot tea, snugly in soft slippers while fluffy pancakes sizzle on a hot grill in the kitchen, and a tall pitcher of maple syrup waits on the table.
I learned a long time ago that my love affair with maple syrup isn’t just limited to fresh pancakes, it’s so much bigger than that. Maple syrup can seriously make so many things that much better. For instance… carrots. These carrots, with the help of a little
time thyme, some syrup, and a little love become the perfect side to complement any Winter meal.
Maple-Thyme Roasted Carrots
recipe originally from Life Currents
6-8 large carrots, scrubbed and peeled
2 tbsp oil
1 tbsp fresh thyme leaves, or 1 tsp dried thyme leaves
a generous pinch of salt
2 tbsp maple syrup
1. Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds width-wise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
2. Heat oil in a heavy, oven proof skillet. Either cast-iron or a dutch oven should work well.
3. Once the oil is nice and hot add carrots, sauteing for 4-6 minutes until they begin to brown.
4. Don’t over-stir. The longer they’re touching the bottom of the skillet, the quicker they will brown.
5. Sprinkle with thyme and salt.
6. Pour maple syrup over the top and give the carrots a quick stir.
7. Place the pan in a 400 degree oven and roast for 8-9 minutes.