Maple Ginger Carrots
by Chef Michél D’Annon
Ingredients
4 pounds carrots
4 tablespoons Mount Cabot Dry Maple Sugar
3 garlic cloves
3 tablespoons extra virgin olive oil
3 finger pinch of salt
2 teaspoons aleppo pepper
1 cup chopped walnuts
200 ml. (6.8 oz) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
This elegant bottle makes a great housewarming surprise, stocking stuffer, or addition to a gift basket. Delicate, delicious, and fits nice near the whiskey in the home cocktail bar. Make it your own with a custom label for holidays, reunions, weddings, or client gifts.
500 ml. (16.9 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
Our most enjoyed, this classic glass jug with a precision pouring spout fits right in the fridge door and doesn’t make a mess. Easy to drizzle or deluge into whatever dish you’re concocting and stable on the table, this pint jug is a staple supply in our kitchen.
1000ml (33.8 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
For the serious syrup savant, this large classic glass jug with a precision pouring spout makes it easy to pour any volume of syrup ranging from gentle garnish to glug-glug-glug.
After a long snowy day of tapping, we came home and Michael had made us these utterly fabulous carrots along with a bunch of other things that may or may not already be in this recipe list. Then, we made him repeat it and write it all down. This is what he said.
1. wash, peel, and split the carrots down the middle. reserve the greens. toss everything except the walnuts in a large bowl.
2. in a skillet, toast the dry walnuts. then toss them in the bowl too.
3. pop it all in the oven at 350º for 45 minutes for a bit of crunch, an hour for soft and tender.