Here is another side dish as promised, one each day this week! These carrots are addicting and are wonderful with practically any meal and a cool, or should I say hot, addition to your tailgate party.
Roast or steam 2 lbs. of baby carrots until crisp tender. While carrots are cooking, melt 1/2 stick of butter in a med saucepan along with 1/2 cup of real maple syrup (this is Vermont after all), and a teaspoon of chipotle peppers in adobo sauce. You can use just the sauce if you like.
Here is a picture of Chipotle Peppers in Adobo Sauce for those who are not sure what they are, there are different brands. I use a lot in my recipe but I recommend starting with 1 teaspoon and working your way up if you like more spice. The peppers come whole in sauce and need to be chopped up but there is plenty of sauce to use in this dish if you don’t want too much heat. Add salt and pepper and taste as you go.
Once the maple syrup, butter, and chipotle are heated pour over the cooked carrots and toss to cover completely. The longer they sit the better the flavor as they can be re-heated if they are made ahead of time. If packed hot into a thermos for tailgating, just tip the container upside down a few times to distribute the glaze before serving. Enjoy and happy cooking!
Prep Time: 10 min Cooking Time: 20 – 30 min
Difficulty: Easy Servings: 4-6
Ingredients:
2 lbs. Peeled Baby Carrots
1/2 cup Maple Syrup
1/2 Stick of Butter
1 Teaspoon Chipotle Peppers in Adobo Sauce (Add more if you like)
Salt & Pepper to taste