Maple Balsamic Glazed Carrots
On March 2, Bexley celebrated the Jeffrey Woods Festival and Maple Syrup Workshop, where participants experienced maple syrup production, axe sharpening, a sawmill demonstration, and wood working projects. The syrup tapped at the festival becomes the Kelvedon brand, available in limited quantities at Urban Emporium. To share in the syrup love, Chef Chris McCue offers one of his favorite maple recipes. This side pairs well with a richer main course. Chris likes to pair it with a salmon en croute served with a sun dried tomato and tarragon bechamel.
Ingredients:
1 lb carrots
½ cup balsamic vinegar
½ cup real maple syrup
1 tsp garlic powder
1 tsp onion powder
1 T kosher salt
2 tsp coarse ground black pepper
3 T olive oil
Finely chopped parsley for garnish, if desired.
1. Preheat oven to 425F. While it is preheating, peel the carrots and combine the remaining ingredients (except parsley) in a bowl and stir to combine.
2. Oblique cut the carrots (Cut at a 45-degree angle and then rotate the carrots 180 degrees after each cut, so they resemble little carrot wedges.)* As you cut the carrot, you will want to increase the angle so each carrot is approximately the same weight so they will cook evenly together.
3. Place the carrots and maple braising liquid in a baking dish, cover with parchment paper and then foil, and place in the oven for 20 minutes.
4. After the carrots have cooked, pour the liquid from the dish through a fine mesh strainer into a sauce pan and cook at medium-high heat to reduce by 2/3. The liquid is ready when, if you coat the back of a spoon and run your finger across it, the sauce doesn’t run through the line.
5. While the sauce is thickening, place the carrots back in the oven for 12-15 minutes, until al dente.
6 Serve the carrots by placing them in a bowl and pouring the reduction over the carrots, or putting on individual plates and spooning the reduction on top.
7. Add parsley for garnish, if desired. *The carrots can be cut however you wish, but they need to be thick enough to remain al dente while cooking.
