A favorite of our very own Erin Lynch, these carrots are a simple yet flavorful side perfect for Thanksgiving. Made with Maine’s Tree of Life maple syrup and Olive Harvest olive oil, this dish brings local ingredients to the forefront. Carrots are pan-seared until golden, then roasted to tender perfection, lightly caramelized with maple syrup and seasoned. It’s a deliciously easy way to add a touch of Maine sweetness to your holiday table.
Serves 4
Ingredients
- 1 tbs. Olive Oil (we recommend Olive Harvest)
- 1 lb. carrots
- 1 tbs. Maple Syrup (we recommend Tree of life from Dennistown, ME)
- ½ tsp. Kosher salt
- ¼ tsp. Freshly ground black pepper
Method
- Position the rack in the middle of the oven and preheat oven to 400°F.
- Prepare Carrots: for this recipe. You’ll need to cut each large carrot into baby sizes. Slice the carrot crosswise; then half the narrower bottom end and quarter the wider stem.
- In a large ovenproof skillet or saute pan, heat the oil over high heat (the oil shouldn’t smoke, but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1-2 minutes.
- Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.
- Spread the carrots evenly in the skillet and transfer to the hot oven. Roast until the carrots are tender. Brown in spots and just a little shriveled, 12 to 15 minutes. Season to taste the salt and pepper before serving.