Glazed Carrots w/ Honey and Maple

Step 1

Bring a large pot of water, seasoned with salt, to a boil. Meanwhile, clean the carrots. Wash and peel all carrots, leaving the stems attached for presentation. When water is boiling, place carrots in the boiling water and allow to boil for 15-20 minutes (depending on the size of carrots) until a fork can pierce the carrots, with a little bit of grab. Do not overcook the carrots as they will be too soft and could fall apart. Undercooked carrots will be too hard and hard to pierce with a fork.

Step 2

Preheat oven to 425℉ and use the convection roast function, if possible. When carrots are done, strain the water from the pot, using a spatula to help keep the carrots in the pot while pouring out the water. Add to the pot all of the glaze ingredients except salt and coriander. Allow the butter to melt and stir the carrots or turn them over so that they get the glaze on them.

Step 3

Transfer carrots carefully to a baking sheet and evenly distribute the glaze overtop the carrots. Sprinkle with salt and coriander. Roast carrots in the oven, turning them at 10 minutes and then at 5 minute intervals, until the carrots appear glazed to your satisfaction. Use a spatula to move the carrots around in the glaze and be careful not to let them burn towards the end. Keep a watchful eye every 5 minutes and remove from oven when the carrots have a shiny, thick glaze effect and appear to be cooked through. Approximately 30 minutes of roasting time, but this time may vary.

Serving Tip

Carefully remove the carrots, one by one, with a large and flat spatula, so not to break them. Plate carrots nicely on serving dish.

Make Ahead

Save time by doing this the day before: Clean and peel carrots