Taking the humble carrot up a notch, Lacquered Coriander Carrots are a beautiful, one-skillet dish that comes together in a flash.
In our home, my bunnies love my Lacquered Coriander Carrots. They are sweet, aromatic, and totally delish. Not to mention, it is a toss all-in-one skillet recipe that even a child can throw together. This easy carrot side dish goes well with chicken, pork, or any holiday meal. You can triple the recipe and repurpose any leftovers into a lunchtime soup by blending it into broth and cream or swirl it into the Humm’n Hummus recipe for a carrot twist if you want to get really creative. So many recipes, so little carrots.
Recipe for Lacquered Coriander Carrots
- 2 Tablespoons extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1/4 cup mirin cooking rice wine or dry sherry
- 1 Tablespoon balsamic vinegar
- 2 tsp ground coriander
- 1/2 tsp sea salt
- ¼ teaspoon white pepper
- 1 pound medium carrots peeled and trimmed and cut into quarters, lengthwise or peeled and left whole for a more dramatic presentation.
- 1 Tablespoon finely chopped, fresh parsley.
Combine the olive oil, maple syrup, mirin, balsamic, coriander, salt, pepper, and carrots in a heavy bottom skillet with lid. Cover, cooking on medium- low heat for about 12-15 minutes (depending on the thickness of your carrots), until fork tender.
Uncover the skillet and cook, stirring constantly, until the carrots caramelize. This will usually take another 5 minutes. Sprinkle with the chopped fresh parsley and serve. EnJOY!