I walked around the house last night mumbling to myself, “oh my gosh, I love those carrots, those carrots are so good, wow those carrots were amazing”. So here you go.
Trader Joes has these great multi colored carrots, don’t miss them!
I peeled and cut the carrots in half and boiled until al dente (can you say that with carrots? You don’t want them mushy). Run them under cold water to stop the cooking process once they’re done.
Meanwhile, boil maple syrup and sage leaves until reduced by 1/2.
Set aside and take out sage leaves.
Mix together equal parts (1 tsp-ish) cumin, brown sugar, coriander, salt, and chili powder.
In a large cast iron skillet heat butter and EVOO until bubbling.
Add 1/2 of carrots and 1/2 of herb mixture to the pan.
Only flip once so you get a nice crust on carrots.
Add second half of carrots and rest of herb mixture.
Plate carrots and top with sage maple syrup and juice and zest of one lime.
Trust me these are worth the extra effort.
