If you've never had the real stuff then stop reading this blog right now and go find some. You think I'm kidding, but I'm really not. I will make an embarrassing confession, right here, right now..... when I was a kid I couldn't stand real maple syrup and would only eat the fake stuff. I KNOW.... it's just not right. Especially being from NH and from the town with the best maple syrup producer in the world. No, seriously, Fuller's Maple Syrup was voted Best Maple Syrup in the world in 2002.
Gilbert asked me to make Meat Loaf for him the other day, as you probably gathered from my last post, Beef's not really my thing. But, he so rarely gets to eat it, that when he requests it, I try to oblige. It's kind of nice for me, mainly because I can make it a meet-free day for myself ;) We were using a Meat Loaf recipe from Cooks Illustrated's Slow Cooker Revolution, and at the bottom of the recipe they suggested we make Roasted Maple-Butter Carrots. Carrots AND Maple Syrup, we were obviously going to make them.
These are honestly, probably the best carrots we've ever eaten. Again, not kidding.
Ingredients:
2 lbs. Carrots, julienne
1 1/2 Olive Oil
1/2 tsp Salt
1 tbsp unsalted Butter
1 tbsp Maple Syrup (Please for all that is good in this world, go get the real stuff)
Directions:
Thoroughly pat carrots dry with paper towel, then toss with olive oil and salt. Spread carrots in single layer on a rimmed baking sheet. Roast in 475-degree oven for 10 minutes. Meanwhile, Melt butter in small saucepan over medium heat until deeply golden, about 1 minute. Stir in maple syrup. Pour butter mixture over carrots and continue to roast until carrots are browned and tender, about 8 minutes longer. Season with salt and petter to taste. (I didn't end up needing anymore salt or pepper)
Gilbert asked me to make Meat Loaf for him the other day, as you probably gathered from my last post, Beef's not really my thing. But, he so rarely gets to eat it, that when he requests it, I try to oblige. It's kind of nice for me, mainly because I can make it a meet-free day for myself ;) We were using a Meat Loaf recipe from Cooks Illustrated's Slow Cooker Revolution, and at the bottom of the recipe they suggested we make Roasted Maple-Butter Carrots. Carrots AND Maple Syrup, we were obviously going to make them.
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| Meatloaf and Roasted Maple-Butter Carrots |
These are honestly, probably the best carrots we've ever eaten. Again, not kidding.
Ingredients:
2 lbs. Carrots, julienne
1 1/2 Olive Oil
1/2 tsp Salt
1 tbsp unsalted Butter
1 tbsp Maple Syrup (Please for all that is good in this world, go get the real stuff)
Directions:
Thoroughly pat carrots dry with paper towel, then toss with olive oil and salt. Spread carrots in single layer on a rimmed baking sheet. Roast in 475-degree oven for 10 minutes. Meanwhile, Melt butter in small saucepan over medium heat until deeply golden, about 1 minute. Stir in maple syrup. Pour butter mixture over carrots and continue to roast until carrots are browned and tender, about 8 minutes longer. Season with salt and petter to taste. (I didn't end up needing anymore salt or pepper)
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