It’s carrot time! At the farmers market, you’ll find many varieties, many colors, all sorts of shapes, but most importantly, the freshest taste! When in season and fresh, carrots don’t need much to be fabulous. And since we have plenty of grapefruits around here right now, I figured that grapefruit juice would be the perfect balance to my maple syrup in this decadent glaze. Beware, you’ll seriously lick the glaze off your plate.
- 2 tablespoons butter (I love Miyoko’s!)
- 1 bunch market-fresh carrots
- 1/2 cup fresh grapefruit juice
- 2 tablespoons maple syrup
- Sea salt and pepper, to taste
- Fresh thyme sprigs
In a large cast iron skillet, melt the butter over medium-high heat. Add the carrots, lower the heat to medium, season with sea salt and pepper, and let cook, tossing often, for approximately 6-7 minutes, depending on the size and shape of your carrots. The goal here is to soften the carrots.
Add the grapefruit juice and the maple syrup. Toss well so all the carrots are coated. Cook until the liquid turns into a glaze, about 15 minutes. Coat the carrots with the glaze using a spoon often while cooking. Remove to a serving platter, garnish with fresh thyme sprigs and a small pinch of sea salt, and serve immediately.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!