This side dish has the best of both worlds—it’s a little savory and a little sweet. Since we eat with our eyes first, it doesn’t hurt that this looks absolutely stunning plated.

My husband is a fan and the first time I made this recipe he ate 10. Not kidding.

I like to serve it along with my mashed potatoes and gravy recipe for a comforting and warm dinner.

glazed carrots with roasted hazelnuts

Patty Malcolm | Chickfoodtv

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course dinner, sides

Servings 5 servings

Ingredients

  

1x2x3x

• 2 large bunches organic carrot stems on 
• 1 teaspoon grape seed oil
• 1 tablespoon vegan butter
• 2 large garlic cloves mashed 
• 1 orange juice and zest
• 2 sprigs fresh rosemary 
• 1/4  cup water 
• 1-2 tablespoons maple syrup
• 1 teaspoon maldon salt Maldon Sea Salt Flakes
• 1/4 cup toasted hazelnuts
• Fresh ground pepper

Instructions

 

• PEEL. Wash and peel carrots with a vegetable grater and remove tops leaving a bit of the green at the top of each carrot.
• HEAT. In a large skillet, heated on medium-high, add 1 teaspoon grape seed oil, 1 tablespoon vegan butter, and 2 mashed garlic cloves.
• SIMMER. Add carrots and toss to coat. Add in juice and zest of 1 orange, 2 sprigs of rosemary, and water. Bring to a simmer and reduce heat to medium.
• COVER. Cover pan with lid and cook for 8-10 minutes depending on the size of carrots. They should be fork tender. 
• FINISH. Remove lid and drizzle with maple syrup. Cook for 2 more minutes un-covered or until the maple syrup starts to caramelize. 
• GARNISH. Plate and garnish with toasted hazelnuts and a flakey salt like Maldon salt.
• SERVE. Serve hot with some fresh ground pepper. 
• HAZELNUTS
• Spread out hazelnuts on a baking pan and bake at 350 until lightly toasted. Remove from oven and let cool. With a rolling pin lightly crush them on a cutting board.

Notes

• Maldon sea salt is a larger flaky, crunchy salt that gives dishes an elegant finish. This salt is optional and you can use any fine sea salt or kosher salt in its place.

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