Maple Butter Carrots
Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/justpaleo.com/public_html/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/justpaleo.com/public_html/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684
Warning: Invalid argument supplied for foreach() in /home/customer/www/justpaleo.com/public_html/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/justpaleo.com/public_html/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684
Warning: Invalid argument supplied for foreach() in /home/customer/www/justpaleo.com/public_html/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691
- 3 lb carrots
- 1/3 cup butter
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1/2 cup water
- 1/3 cup maple syrup
- 1/3 cup cider vinegar
- 2 tsp vanilla
- Fresh thyme leaves optional
- Cut carrots in half lengthwise; cut into 2-inch pieces. In a large skillet, cook butter over medium heat, stirring frequently until it begins to brown. Add carrots, salt and pepper, cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
- Pour water into skillet Cover; cook 10 minutes. Stir in maple syrup and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.
Written by:
Just Paleo