This may look like a Halloween treat, but it’s actually the perfect side dish for an easy peasy fall meal. For me, that means buying an organic rotisserie chicken from Whole Foods and then pairing it with fresh vegetables from the CSA box.
I love carrots any old way – juiced, raw, roasted – but this recipe elevates the common root vegetable repertoire. No improvisation this time (as I’m prone to do), I just follow the recipe to the letter. From one of my favorite cookbooks, The Healthy Hedonist by Myra Kornfeld: “These carrots are sweet but not cloying.” You said it, Myra!
Lacquered Carrots with Coriander
2 TBSP extra-virgin olive oil
1/4 c maple syrup
1/4 c dry sherry or mirin
1 TBSP balsamic vinegar
1 lb carrots, cut in 1/2-inch-thick diagonal cuts
1/2 tsp salt
2 tsp ground coriander
Throw everything in a large skillet. Cover and cook over medium-low heat until carrots are tender (about 15 min).
Uncover and cook, stirring constantly, until the carrots caramelize (about 6 min). Sprinkle with freshly ground black pepper and serve hot.
And that’s it. So easy. This time I transferred the cooked carrots to a plate, returned the skillet to heat, threw in a minced garlic clove and some kale, dash a salt – voila! In a few minutes I had the perfect medley meal. Whatever juices were left in the pan made a nice finish for the kale as well.