If you searched the archives of this blog, you'd find a hard time locating recipes that called for butter. While I was working really hard to lose weight, I cut calories everywhere I could. Butter and olive oil seemed like wasted calorie bombs. All I saw was 190 calories and 10 grams of fat per serving. However, as I entered more of a maintenance mode, I began to embrace things like butter, sugar, and healthy fats in small doses.
As I began cooking with butter, I realized a little goes a long way in regard to flavoring the dish and helping to caramelize vegetables. That 1 tablespoon of butter wasn't so scary when it was divided up into 4 portions, and certain vegetables became much more palatable!
When I received a bunch of gorgeous bi-colored carrots in my CSA bag, I searched one of my favorite recipe banks, the Williams-Sonoma website! I found this recipe, but swapped out maple syrup for brown sugar because I love the maple-mustard combo! These carrots were delicious, they had a great balance of flavors and are a really simple side for any meal!
Maple-Mustard Glazed Carrots
adapted from Williams-Sonoma
2 c. peeled and sliced carrots
1 tbsp. butter
1 tbsp. whole grain dijon mustard
1 tbsp. pure maple syrup
salt and pepper, to taste
Herb garnish, if desired (parsley, chives, scallions)
Add carrots to a saucepan, cover with water.
Boil over high heat until water is evaporated (about 5 minutes), turn heat to low.
Add butter, mustard, maple syrup, salt and pepper.
Stir well to combine.
Taste and adjust seasonings.
Pour into a serving dish and garnish, if desired.