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.
PrintMaple and Grapefruit Caramelized Carrots
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 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.
Carottes caramélisées au sirop d’érable et pamplemousse
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 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.
