This vegetable dish is a beautiful side to any holiday meal. The sweet maple, prosciutto and pecans accompanied by the beautiful carrots are simply delicious!
3/4 lbs small/medium fresh organic carrots with tops; peel, clean and leave about 1/2 inch green top on
1/4 cup thinly sliced prosciutto
3 Tbs Olive oil
3 Tbs Butter
3 Tbs orange juice
3 Tbs Real maple syrup
1/2 cup Pecans, chopped
1/8 tsp Cinnamon
1 Tbs Freshly chopped mint or chopped basil for garnish
Pinch of Sea salt to taste
Heat your sauté pan or wok over medium heat until hot but not smoking. Add olive oil and butter, heat until butter is melted, add carrots and saute for about 2-3 minutes. Add orange juice, maple syrup, cinnamon, sea salt and bring to a boil.
Reduce heat to medium low, cover carrots and continue to cook until carrots are slightly tender and sauce has reduced a bit, about 5-6 more minutes.
Turn heat back up to medium high, add the pecans and prosciutto.
Stirring constantly continue to coat carrots in the sauce until you have a beautiful glaze on the carrots and sauce is reduced down; do not over cook.
Garnish carrots with chopped mint or basil sprinkled over the top.
- If needed, add another tablespoon of maple syrup the last 2 minutes of cooking to create a thicker glaze.
- Carrots should be tender yet slightly firm in texture when done.
- Olive oil and Coconut oil both work well for this dish
- If you don’t want to use orange juice you can substitute with water instead.
From my home to yours, enjoy!