Maple and Grapefruit Caramelized Carrots

Maple and Grapefruit Caramelized Carrots
Maple and Grapefruit Caramelized Carrots

It’s carrot time and this Maple and Grapefruit Caramelized Carrots recipe is a great way to enjoy the season. At the farmers market, you’ll find many varieties, many colors, all sorts of shapes, but most importantly, the freshest taste! When in season and fresh, carrots don’t need much to be fabulous. And since we have plenty of grapefruits around here right now, I figured that grapefruit juice would be the perfect balance to my maple syrup in this decadent glaze. Beware, you’ll seriously lick the glaze off your plate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great recipe using grapefruit, check out the Livity Mango Salad.

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Maple and Grapefruit Caramelized Carrots

Maple and Grapefruit Caramelized Carrots
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 tablespoons butter (I love Miyoko’s!)
  • 1 bunch market-fresh carrots
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons maple syrup
  • Sea salt and pepper, to taste
  • Fresh thyme sprigs

Instructions

In a large cast iron skillet, melt the butter over medium-high heat. Add the carrots, lower the heat to medium, season with sea salt and pepper, and let cook, tossing often, for approximately 6-7 minutes, depending on the size and shape of your carrots. The goal here is to soften the carrots.

Add the grapefruit juice and the maple syrup. Toss well so all the carrots are coated. Cook until the liquid turns into a glaze, about 15 minutes. Coat the carrots with the glaze using a spoon while cooking. Remove to a serving platter, garnish with fresh thyme sprigs and a small pinch of sea salt, and serve immediately.

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Carottes caramélisées au sirop d’érable et pamplemousse

Maple and Grapefruit Caramelized Carrots
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

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  • 2 c. à soupe de beurre
  • 1 botte de carottes du marché
  • 1/2 tasse de jus de pamplemousse frais
  • 2 c. à soupe de sirop d’érable
  • Sel de mer et poivre noir, au goût
  • Branches de thym frais

Instructions

Dans une poêle de fonte, faire fondre le beurre à feu moyen-élevé. Ajouter les carottes, baisser le feu, assaisonner de sel de mer et poivre, et laisser cuire, en brassant souvent, pendant 6 à 7 minutes, selon la taille des carottes. Elles doivent ramollir.

Ajouter le jus de pamplemousse et le sirop d’érable. Bien mélanger afin de couvrir toutes les carottes. Cuire jusqu’à ce que le liquide épaississe et devienne sirupeux, environ 15 minutes. Arroser les carottes à plusieurs reprises pendant la cuisson. Transférer les carottes sur une assiette de service, garnir des branches de thym et de sel de mer. Servir immédiatement.

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Maple-Jalapeño Glazed Brussels Sprouts

Maple-Jalapeño Brussels Sprouts
Maple-Jalapeño Brussels Sprouts

These Maple-Jalapeño Glazed Brussels Sprouts are so decadent, you might want them for dessert. They are easy and quick to make, and the leftovers are great the next day with some spelt (or any other grain) and this Simple Herb Vinaigrette. You can use a milder pepper if you want less heat.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Maple-Jalapeño Glazed Brussels Sprouts

Maple-Jalapeño Brussels Sprouts
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

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  • 2 jalapeño chiles, thinly sliced
  • 1/4 cup pure maple syrup
  • 3 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 2 lb Brussels sprouts, trimmed and halved

Instructions

Preheat oven to 400˚F. In a small saucepan, combine the chiles, maple syrup, butter, and apple cider vinegar. Bring to a simmer over medium-high heat, stirring occasionally. Simmer for 2 minutes and remove the chiles with a slotted spoon, reserving them for serving. Continue simmering for an additional 5 minutes, until the glaze thickens a bit.

Spread the Brussels sprouts halves on a parchment-lined baking sheet and brush with the glaze. Transfer to the oven and roast for about 20-25 minutes, basting with the glaze 2-3 times, until crisp on the outside and tender on the inside. Cooking time may vary depending on the size of your sprouts. Serve topped with the reserved jalapeños. Bon appétit!

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Choux de Bruxelles à l’érable

Maple-Jalapeño Brussels Sprouts
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 piments jalapeño, en tranches minces
  • 1/4 tasse de sirop d’érable
  • 3 c. à soupe de beurre
  • 2 c. à soupe de vinaigre de cidre de pommes
  • 2 livres de choux de Bruxelles, parés et coupés en deux

Instructions

Préchauffer le four à 400˚F. Dans une petite casserole, mélanger les piments, le sirop d’érable, le beurre, et le vinaigre de cidre de pommes. Mijoter à feu moyen-élevé, en brassant quelques fois, pendant 3 minutes. Retirer les piments avec une cuiller à trous et conserver pour le service. Continuer de mijoter pendant 5 minutes de plus, jusqu’à épaississement léger.

Étendre les choux de Bruxelles sur une tôle à cuisson, préalablement recouverte de papier parchemin et badigeonner généreusement de la sauce. Mettre au four et cuire pendant 20 à 25 minutes, en badigeonnant au moins 2 à 3 fois, jusqu’à ce que les choux soient croustillants à l’extérieur et tendres à l’intérieur. Le temps de cuisson peut varier selon la taille des choux de Bruxelles. Servir garnis des piments jalapeño. Bon appétit!

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