Sweet as candy pan-roasted carrots are ideal for holiday meals or paired with ham, turkey, or pork. Beware, you might want to make extra of this vegan side dish, or they might not make it to dinner! Serves 4 – 6 as a side.
- 1 lb. organically grown rainbow or other color carrots with stems attached
- 2 tablespoons Mead & Mead's pure maple syrup
- 1 tablespoon LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Peel the carrots. Trim the stems to about ½ inch long. Slice the carrots into long sticks, to about 3 - 4 inches long by ¼ - ½ inch thick.
Heat a large ovenproof saute pan or skillet over high heat. When the pan is hot, add in the oil. When the oil is hot but not yet smoking, add the carrots. Saute for 2 – 4 minutes, or until color develops and the carrots start to blister.
Stir in the maple syrup, plus salt and pepper to taste. Toss the carrots in the maple syrup to evenly coat.
Transfer the saute pan with the carrots to the oven. Roast in the oven, about 10 - 15 minutes, or until the carrots are spotted brown and somewhat shriveled.
Toss again to coat with the maple syrup mixture. Add salt and pepper as needed. Serve right away or refrigerate for the next day.