Maple Glazed Rosemary Carrots

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Another Thanksgiving recipe for you to enjoy! Carrots are a wonderful brightly coloured vegetable rich in antioxidants, fiber, carotenes (go figure) and vitamin A. And the great thing about glazing carrots is that you don’t drain off the liquid, losing precious vitamins and minerals! I brought this dish to my Mom’s for Thanksgiving dinner and it was a big hit. My only complaint is no leftovers! Simple, delicious and fresh!

Maple Glazed Rosemary Carrots
3 lbs carrots, peeled and chopped diagonally
1/4 cup pure maple syrup
2 Tbsp horseradish dijon mustard (or regular dijon)
1/2 tsp sea salt
1/2 tsp pepper
2 Tbsp FRESH rosemary, chopped
3 Tbsp butter

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Add carrots, maple syrup, mustard, salt and pepper to a large saucepan.20131014-211638.jpg
Bring to a boil, reduce heat, cover and cook 6 minutes. Increase heat to max high and add rosemary.

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Boil uncovered for 5 minutes or until almost all liquid is gone. Add butter and boil until liquid is completely gone and forms a thickish glaze. Remove from heat and let sit 5 minutes before serving. Serves 8-10.

The Mad Radish says: Half the recipe if you are just making it for a small family meal!
The Snobby Wasabi says: I always thought carrots were so boring but these sound delish!

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