Friday, September 5, 2008

Maple Vanilla Carrots

Last night I decided to throw one of my cheater dinners together. I purchased a rotisserie chicken and then I made the sides to go with it. I am lucky to have found a local market that makes a rotisserie chicken that has no artificial or unnatural ingredients in it. For the sides, I roasted some new potatoes with herbs de provence and made these maple vanilla carrots. The carrots were delicious. The vanilla really adds a distinct flavor. I varied the recipe a little by steaming baby carrots in my steamer and then tossing them with the maple vanilla syrup. I also used vanilla bean paste instead of vanilla bean. These were definitely a hit. I can imagine this mix would be equally delicious on sweet potatoes or butternut squash. Fall is coming!!! Sorry, no picture, but I made this meal in a mad dash on my way out the door to see Mama Mia. If you haven't see it, its hysterical. Cheesy, but in a good way. Who could resist Pierce Brosnan breaking into song and dance!

Maple Vanilla Carrots

Source: Martha Stewart Living October 2007

Serves 4

  • 1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices
  • 2 cups water
  • 1 vanilla bean, halved lengthwise
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon coarse salt
  • Pinch of freshly ground pepper
  1. Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, butter, salt, and pepper, and toss.

1 comment:

bethanyjg said...

Mmm, I remember this recipe from that magazine last year. I thought it sounded great but never tried it! It's on my list to make now. :)