Sweet and savoury carrots

By Mary Berg
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These carrots make for a quick, tasty, and healthier side dish that is sweet, savoury and tender using only a few ingredients you already have in your pantry! Mix the sweet elements, maple syrup and cinnamon, and the savoury, cumin and black pepper, and you get this deliciously nutritious side dish. 

SERVES
4
 TO
6

Ingredients

  • 18–20 small field or multi coloured carrots
  • Kosher salt to season water
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (30 ml) pure maple syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • Freshly ground black pepper to season
  • 2 tablespoons sesame seeds, toasted

Directions

For the Carrots 

  1. Bring a large saucepan of water to a boil over high heat. 
  2. Wash or peel the carrots, trim off the greens if still attached and cut any thicker ones in half lengthwise.
  3. Season the water well with salt and cook the carrots for three minutes just to soften slightly; drain and set aside. If you’re looking to get ahead, you can do this step up to a day in advance.

For the Sweet and Savoury Mix

  1. Place a large skillet over medium heat and add in the butter.  
  2. Melt, stirring occasionally, until it bubbles, then subsides and begins to brown slightly; this should take about two minutes. 
  3. Add the syrup, cumin, cinnamon and pepper. 
  4. Add the carrots, toss to coat. Cook until the carrots are tender but still a bit snappy, about five minutes.

To Serve

  1. Transfer the carrots to a serving dish and scatter them with the toasted sesame seeds. 
  2. Serve and enjoy!

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