Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter or coconut oil to make it vegan
  • 1 shallot (minced)
  • 1 ⁄4 cup water
  • 1 ⁄4 cup dark pure maple syrup
  • 1 ⁄2 teaspoon salt (or to taste)
  • 1 ⁄4 teaspoon ground cinnamon
  • 5 cups sliced carrots (about 1⁄4-inch thick)
  • 4 teaspoons apple cider vinegar

Instruction

  • Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
  • Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
  • Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.