Maple syrup and fresh ginger create a sweet-hot glaze for these maple ginger glazed carrots.
(This post is sponsored by Made In but all opinions are my own.)
When I was first picking out cookware, I did a lot of research and sought out plenty of advice on what to buy. I finally decided to invest in a few key pieces, choosing to focus on quality and slowly grow my collection over the years, what I’ve ended up with is a kitchen filled with items I love and use and I know will last for years to come.
One of the problems with good quality cookware however has always been how prohibitively expensive it can be, which is why I was intrigued when I heard about Made In.
What caught my attention was that all their pans are 5-ply stainless steel construction, made in the US, and have a lifetime warranty (they even let you try it out for 100 days to make sure you like it). They offer lots of essentials but at an attainable price, which means high quality cookware finally became affordable, and I just had to try it.
The first two pans I got my hands on were their frying pan and sauté pan and I made some glazed carrots to give them a spin.
If you’re anything like me, you probably always have a bunch of carrots in the fridge. They find their way into almost any dish, from soups, salads, sides and even dessert. Carrots make a great snack and add a subtle sweetness to whatever they’re paired with; in fact they just might be the most versatile ingredient in the vegetable drawer.
There's nothing better than tender, glazed carrots to go along with your favorite meal, whether it’s for a weeknight or a holiday dinner, a side of carrots with a sweet-hot glaze is sure to be well received. It’s a simple side that’s quick and easy to prepare on the stovetop, which is always nice around the holidays when oven space is scare, all you need is the right pan and few minutes of time.
Sautéing the carrots in a bit of oil rather than boiling or steaming concentrates their sweetness, while maple and ginger combine to form a delicate glaze with spicy-sweet notes and a sprinkle of sesame seeds brings a nutty finish.
Both the frying pan and sauté pan distributed heat evenly when cooking the carrots, responded quickly to adjustments in temperature and had a smooth surface that the food slid easily across. The pans were both heavy enough to withstand some abuse in the kitchen yet comfortable enough to lift and move around on the stove.
Oddly enough I actually preferred the slopped sides of a fry pan when sautéing as opposed to the straight sides of a sauté pan, but the sauté pan offers more surface area if you’re cooking for a crowd. Ideally I’d want both in my kitchen (a fry pan for sautéing and scrambling and a sauté pan for shallow frying and braising) but if you can only afford one, I’d go with a fry pan for its versatility and lower price point (you can always add on a lid if you need it.)
So get yourself or someone you love a shiny new pan this year, and make some glazed carrots while you're at it.
(This post is sponsored by Made In but as always, all opinions expressed are my own. Thank you for supporting the brands that support Gourmande in the Kitchen.)
Maple Ginger Glazed Carrots
Maple syrup and fresh ginger create a sweet-hot glaze for these maple ginger glazed carrots.
Ingredients
- 1 pound/450g carrots, thinly sliced on the bias or cut into batons
- 1 ½ Tablespoons/22g coconut oil
- ½ teaspoon fine sea salt
- 1 ½ Tablespoons/22g maple syrup
- ¼ cup/60ml filtered water
- One 2-inch piece of fresh ginger, peeled and very finely grated on a microplane
- 1 Tablespoon/14g white sesame seeds
Instructions
- Heat oil in a large frying pan or sauté pan over medium-high heat. Add the carrots and salt, cook, stirring and shaking carrots around the pan, until slightly tender (about 4-5 minutes).
- Meanwhile, whisk the maple syrup, water and grated ginger in a small bowl. Take pan off heat and add the mixture to the pan (pan will sizzle). Return pan to stove, reduce heat to medium-low, and simmer stirring occasionally until liquid is syrupy and carrots are glazed (about 3-4 minutes).
- Serve warm sprinkled with sesame seeds.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 332mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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