Coffee-maple glazed carrots with pecan-dill crumble
Soy-Free, Gluten-Free Friendly, Vegetarian
2 Servings, 340 Calories/Serving
Deliciously glazed carrots pair with two of the most iconic flavors of the holidays: spiced pecans and cranberries.
Ingredients: 3 tablespoons pecans, 2 or 3 sprigs organic fresh dill, 1 tablespoon ghee, Sunbasket winter spice blend (cinnamon - allspice - cloves - nutmeg), 2 tablespoons organic cranberries, 4 organic carrots (about ¾ pound total), 2 tablespoons maple syrup, 1 tablespoon espresso powder
Instructions
1
Prepare the pecan-dill crumble
- Coarsely chop the pecans. Alternatively, using the bottom of a bowl or cup, lightly crush the pecans.
- Strip the dill leaves from the stems.
- Divide the ghee equally between two small bowls.
In a large frying pan over medium-high heat, warm half the ghee until hot but not smoking. Add the spice blend and pecans and cook, stirring until fragrant, about 30 seconds. With a slotted spoon, transfer the pecans to a medium bowl. Add the dill and cranberries to the pecans and toss to combine. Wipe out the pan.
2
Prep and cook the carrots
- Scrub or peel the carrots and trim the ends; cut the carrots crosswise into 2 to 3 inch pieces. Cut each piece in half lengthwise.
In the same pan used for the crumble, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the carrots, cut sides down, and cook, undisturbed, until starting to brown, 3 to 5 minutes. Stir in the maple syrup, remaining ghee, espresso powder, and ½ cup [1 cup] water and season with salt. Cover and bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the carrots are just tender, 5 to 7 minutes. Remove the lid, increase the heat to medium-high, and bring the liquid to a boil. Continue to cook, stirring occasionally, until the carrots are tender and a thick glaze forms, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
3
Serve
Transfer the glazed carrots to a plate or serving dish. Garnish with the pecan-dill crumble and serve.
Kids Can!
- Using the bottom of a bowl or cup, lightly crush the pecans.
- Strip the dill leaves from the stems.
- Divide the ghee.
- Scrub the carrots.
Contains: Milk, Tree Nuts (pecan)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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