Maple Ginger Carrots

Simple to make, rainbow carrots are cooked in a maple syrup and fresh ginger glaze fo a vegetable side dish that will stand out from the crowd.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 178kcal

Fill a pot with cold water, add a generous amount of salt and bring to a boil on the stovetop.
Wash the carrots to remove any loose dirt. Once the water is boiling add them to the pot.
Boil for 15 to 20 minutes (depending on the size of the carrots), til fork tender and drain.
While the carrots are cooking, add the ingredients for the glaze (oil, butter, maple, grated ginger and a few pinches of salt and pepper) to a skillet and place on a low heat. Stir or whisk, til the ingredients are melted and blended together.
Once the carrots are cooked and drained, add them to the glaze in the skillet. Turn the heat up slightly, so it is just simmering. Cook for 2 to 3 minutes, tossing the carrots in the glaze.
Serve immediately, with extra glaze from the skillet drizzled over the top.

If your carrots are quite thick, you can cut them in half lengthways to cut down on cooking time.
There's no need to peel the carrots as they have thin skins and are edible, just give them a good wash to remove any loose dirt. You can peel them if you prefer.
I like to serve the carrots whole, but you can cut them on the diagonal into bite sized pieces if you prefer.
Take care not to over boil the carrots or they can become mushy. They should be tender, but still have some bite to them.
Nutritional values are based on 1 of 6 servings and are an estimate only.