Gorgeously sweet, salty and spicy carrots the maple and soy give these carrots such a unique flavour profile and add a subtle stickiness. This is great a side dish to any dinner and is so quick and easy to make.
I love cutting the carrots lengthwise and then cutting along diagonal creating bite-sized pieces, that have personalty and hold the flavours so much better this way. The addition of chilli flakes really adds to the dish and gives a lovely background spiciness.
Peel and cut the carrots lengthwise and then diagonally into small bite-sized pieces
Heat up 1 tbsp of olive oil in a pan and saute off the onions and garlic
Next, add in the carrots and fry those off for a couple more minutes, then add in salt, pepper and chilli flakes to taste saute for a few more minutes
Deglaze the pan with soy and then maple and pour in about a cup of hot water bring to boil and simmer with a lid for about 18 – 25 minutes or until the carrots are cooked but still vibrant
Saute off the rest of the water so that you have a glaze type sauce covering the carrots and now you're ready to serve
Notes
– You can use frozen garlic if you prefer – You can also leave out the chilli flakes if you don’t enjoy spicy food