Just in case you need something bright orange, vegan and zingy for your holiday table.
Maple-Sriracha Glazed Carrots
- 1 lb. carrots cut into 2″ long quarter-inch thick julienne (or use 1 lb. of baby carrots)
- 1 Tbsp. neutral flavored oil
- Maple-Sriracha Glaze (see below for two versions)
I like my cooking time short because of a preference for very crunchy carrots. You may cook the carrots longer–it’s your stomach, make it your food.
Heat the oil in a saute pan over medium heat until it starts to shimmer.
Blanch the carrots in boiling water for 15 seconds, drain thoroughly.
Immediately add the carrots to the oil–watch out for splatter!–and stir until coated in oil. Keep cooking, stirring occasionally, for 5 minutes, or if you prefer softer veggies, 10-15 minutes.
Meanwhile, prepare the glaze according to one of two versions:
I’m Nice with Spice
- 1 tsp. Sriracha
- 5 tsp. Maple Syrup
- Salt and Pepper; OR
I Bring the STING
- 1 Tbsp. Sriracha
- 1 Tbsp. Maple Syrup
- Salt and Pepper
Whichever glaze you choose, combine all ingredients into one bowl.
At the end of your preferred cooking time, scrape the glaze onto the carrots and stir until thoroughly coated. Keep cooking and stirring for at least one but no more then two minutes. Remove from heat, transfer to a bowl, and serve at once. Serves 4-6.
This yields a very small amount of glaze as I prefer only the thinnest coating on my carrots. You may choose to double either version.
Options: Use toasted sesame oil instead of a neutral oil. Add 1/2 tsp of Chinese Five Spice blend to the glaze. Or both.
Vonn Scott Bair