Glazed Carrots with Almonds
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
While carrots are often a side ingredient in dishes, in this recipe they're the star of the holiday side dish. Roast the partially cooked carrots with a little natural maple syrup and white wine vinegar to create a glossy glaze and bring out their natural sweetness with a tart edge. Serve topped with spiced toasted almonds. It makes a vibrant side dish for any meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of carrots
- 1/4 cup olive oil
- 1/4 cup almonds
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Recipes with similar ingredients: carrot, red pepper flakes, almond, maple syrup, wine vinegar
Cooking the dish according to the recipe:
- Cut 1 kg carrots diagonally into 4 cm pieces and boil in salted water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves, and 1/4 teaspoon red pepper flakes; cook, stirring, 4 to 5 minutes. Using a slotted spoon, transfer the almonds to a bowl.
- Add the carrots to the skillet, along with 2 tablespoons each of maple syrup and white wine vinegar and 1/2 teaspoon of coarse salt. Cook over medium-high heat, stirring, until the carrots are glazed, 4 to 5 minutes. Combine the almond mixture with 2 tablespoons of chopped chives and 2 tablespoons of parsley, and season with salt to taste. Sprinkle the carrots with the almond topping.
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