Maple Glazed Carrots Infused with Butter and Cumin

Savor the delightful combination of sweet maple syrup, earthy cumin, and aromatic coriander in these perfectly caramelized carrots. This elegant side dish is created by infusing butter and olive oil with fragrant spices before tossing in fresh carrots and finishing with a drizzle of rich maple glaze.

Ingredients

For the dish
¾	teaspoon cumin seeds
¾	teaspoon coriander seeds
2	tablespoons unsalted butter
1	teaspoon extra-virgin olive oil
1	pound carrots cut into batons about ½-inch thick
¼	teaspoon kosher salt
¼	cup real maple syrup

Instructions

• For the perfect glaze

  1. Gently crack open the cumin and coriander seeds with a mortar and pestle or with the flat side of a knife. They should still look like seeds, not ground.
  2. Heat a heavy-bottomed skillet over medium-high heat. When the pan is hot, toss in the spices and heat them for 10 seconds, keeping the pan moving to prevent them from scorching.
  3. Lower the heat to medium and add in the butter and oil. Swirl them around as they melt to coat the spices. This will keep them from burning and will infuse the butter and oil with their flavor.
  4. Toss in the carrots. Keep the pan moving and sauté the carrots for about 3 minutes. Reduce the heat as necessary to keep the spices from overcooking. Toss in the salt.
  5. Add in the maple syrup and continue to keep the pan moving, cooking the carrots for another 3 to 5 minutes, until they begin to caramelize and are just shy of fork-tender, and the maple syrup has had a chance to reduce a bit.
  6. Serve hot with the maple glaze poured over the carrots.

Aug 15, 2024