Believe it or not… this is one of the recipes that started it all. I found this recipe in the November 2007 issue of Martha Stewart Living, did it and was sooooo easy and tasty that I shared it with my friend Kathleen. She made it, liked it and posted it on her blog Kathleen’s Vegetarian Kitchen. The rest… is blogosphere history.
So far, I have made this about 3 times at the Yoga Center I attend and I always get requests to make it again. I know my pictures are not yet to Martha’s standards, but with practice, I hope to get there one day… at least the flavors are already there.
Again, the times I have done this, I have done 5 lbs. of carrots at a time. So I will follow the original recipe’s quantities to adapt to the regular household amounts.
VANILLA MAPLE CARROTS
1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices 1 cup water 1 vanilla bean, halved lengthwise 3 tbsp pure maple syrup 1-2 tbsp honey 2 tbsp butter Salt and Pepper to taste
Combine carrots and water in a large skillet or saucepan. Season the water with salt and scrape the insides of the vanilla pod and mix in with the water. Throw in the vanilla pod left as well.
Bring to a simmer and cook carrots until they’re tender, about 10-13 minutes. Martha’s recipe says the water evaporates, mine never does evaporate a lot. So….
Drain all the water from the carrots.
Add syrup, honey, pepper and toss to combine. Be careful not to break up any carrots.
This makes a great side dish on any night, but would also work particularly well for Thanksgiving or for any potluck dinner.