Maple-Glazed Carrots with a Vinegary Kick

By lorik

Preparation

Step 1

Drizzle 3 tablespoons of olive oil in the bottom of a large sauté pan. Toss in 2 bunches of carrots, tops trimmed and cut on the bias into 3-inch pieces. Coat in olive oil then season with salt and pepper to taste. Add 2 tablespoons of unsalted butter to the pan and melt, tossing the carrots until well coated. Add 1 tablespoon of whole-grain mustard, ¼ cup of maple syrup and 3 tablespoons of red wine vinegar, stirring to coat. Continue to sauté for another 8 to 10 minutes or until the carrots are slightly tender but still crunchy and the sauce has thickened to a glaze. Remove the carrots from the heat and sprinkle chopped fresh mint over top.