Do you ever get stuck using the same recipe at each festive meal? I know that I fall into that trap. But then some recipes are simply too good to give up, or so my reasoning goes. Since the first time I made these, they’ve been a hit. They’re a staple at most of my big meals, and even make appearances when I’m the only one at the table. When I made them today, I sat and ate the whole plate of them.
The lightly steamed carrots are still firm and just past the not-crispy-anymore stage. They’re sweet from the maple syrup, and a hint of boozy bourbon is left behind on your tongue. Salty green pistachios add just the right amount of crunch.
Keep the tops on the carrots. That sounds a bit like an order; and in a way it is. They’re so much prettier with their greens left on.
- 1 bunch carrots, washed with tops cut to 2 inches
- ¼ cup maple syrup
- 2 tablespoons bourbon
- ¼ cup shelled pistachios
- Sea Salt
- In a large frying pan add carrots and enough water to cover half way. Bring to a simmer and turn carrots over. Cook, covered, till carrots are just barely soft, about 2-3 minutes
- Drain water from pan. Return pan to medium-high heat and add maple syrup. Cook until maple syrup has started to thicken. Add bourbon and cook for a few more seconds
- Arrange carrots on plate and sprinkle with pistachios and sea salt
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