Ingredients
- 1 pound fresh carrots, peeled and cut diagonally into ½-inch pieces
- 3 tablespoons Peasant House Salted Sage Maple Syrup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 fresh sage leaves
- 0.3 teaspoons black pepper
- 1 pinch flaky sea salt, for finishing
Steps
- Prep the carrots: Peel and slice 1 pounds fresh carrots, peeled and cut diagonally into ½-inch pieces on the diagonal into ½-inch pieces. Try to keep them uniform so they cook evenly. (Baby carrots will also work in a pinch)
- Sauté the base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots in a single layer and cook undisturbed for 3 minutes to get a little color on them.
- Add garlic & sage: Add 2 garlic cloves, minced, and 4 fresh sage leaves to the pan. Stir and cook for another 2 minutes until fragrant. The sage will crisp slightly — that's what you want.
- Glaze it up: Reduce the heat to medium-low. Add 2 tablespoons unsalted butter and 3 tablespoons Peasant House Salted Sage Maple Syrup, stirring to coat all the carrots. The syrup will bubble and thicken into a glossy glaze.
- Simmer until tender: Cover and cook for 8–9 minutes, stirring occasionally, until carrots are fork-tender and deeply coated in the glaze.
- Finish & serve: Season with 0.3 teaspoons black pepper, taste, and finish with 1 pinch flaky sea salt, to bring out the salted maple notes. Serve warm, garnished with a few extra fresh sage leaves if you like.