Saturday, November 19, 2011

Glazed Carrots

Today was the last day of our local farmers market. It's always a bittersweet day, the last day we get to enjoy the 3 block stroll to the market on Saturday mornings, exploring and collecting the best gems and jewels of the locally produced in season foods. It's also a mark of the beginning of the holiday season, and the chance to embrace the change in the seasons. Though we collected a great deal of goodies, these petite, golden carrots caught my eye. Wanting to use them to their full potential, I kept them whole and cooked them up quickly on the stove top with a sweet, tangy and savory glaze.

Glazed Carrots
adapted from the
Healthy Hedonist by Myra Kornfeld

1 small bunch petite carrots, trimmed and peeled

1 tsp olive oil

1 tsp balsamic vinegar

1 tsp maple syrup
1 tsp mirin

pinch of salt
pinch of freshly ground pepper

pinch of coriander, ground

Place all ingredients in small saute pan over med-low heat. Cover and cook for about 8 minutes, or until carrots begin to become tender. Uncover and cook an additional 4 minutes, until carrots begin to caramelize slightly. Remove from heat and enjoy!

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