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, pot roast, 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 few 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, scrubbed and trimmed and cut into quarters, lengthwise.
- 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.
If you want a more dramatic presentation for more formal occasions, leave the carrots whole and unpeeled, keeping an inch of the tops intact. Place on a parchment-lined cookie sheet. Although this will add another saucepan to the process, it is more fun. Bring the olive oil, maple syrup, mirin, balsamic vinegar, coriander, salt, and white pepper to a rolling boil and thickened slightly. Pour over carrots and toss. Roast in the oven for 50 minutes stirring occasionally. Sprinkle with chopped fresh parsley before serving. Let the oohs and ahhs commence!
Leave a Reply