Maple syrup and fresh ginger create a sweet-hot glaze for 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.
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.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)