We celebrated Thanksgiving with my family and my aunts and mom prepared all the AMAZING, traditional Thanksgiving dishes. Delicious roasted turkey, smoked ham, dressing, from-scratch mac and cheese, and sweet potatoes with marshamallows atop all graced our table. Sure we had green bean casserole and even corn pudding, but I just had to sneak in a veggie.
A veggie not covered in delicious, cream gravy or velvety cheese.
A veggie that could stand on its own without the mask of a casserole.
And that veggie that my toddler would eat, lest he fill up on marshmallows!
Though it’s fit for a feast, this dish is easy enough for a weeknight side. Balsamic and Maple-Glazed Carrots are beautiful and bright in appearance, bold and elegant in taste. My toddler, husband and I gobbled them up and I bet you will too!
Ps. Before the meal started, my aunt quipped about no one wanting the carrots, but guess what she said after the meal?! Those very carrots left her stunned and ehem, were her favorite. The end.
about 2 lbs. carrots (preferably organic), washes and sliced thinly
1/2 cup balsamic vinegar (find it here)
1/4 cup maple syrup (I prefer Grade B due to higher mineral content, find it here)
1/4 tsp. fresh rosemary, finely chopped
unrefined sea salt
Preheat oven to 425 F.
In a small sauce pan, bring balsamic vinegar and maple syrup to boil over medium-high heat, then reduce to simmer for about 20 min. (Liquid should reduce by about half and become thicker like a glaze.)
Steam carrots for about 5 minutes until soft, but still firm. Transfer to baking dish. Add salt, pepper and rosemary. Pour balsamic/maple glaze and toss carrots until well coated.
Bake in oven at 425 F for 10-15 minutes.