I love a simple but well prepared side dish. Especially when they can be made ahead and the carrots have been harvested from your own garden.
A few kinky carrots too!
These carrots epitomize fall in Canada – Heirloom carrots, maple syrup, apple cider…yum!
Butter Braised Sugar Shack Carrots
- 2 lbs heirloom carrots, cut into batonettes
- 4 Tbsp butter, divided
- 4 Tbsp apple cider or apple juice
- 4 Tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp Dijon mustard
Place the carrots into a large pot with the apple cider and half the butter and salt. Cook uncovered on a medium low heat stirring regularly until fork tender, about 30-40 minutes. You may need to add a tablespoon more cider or water if the pot looks dry.
Once cooked to the desired doneness, add the remaining butter and maple syrup.
Remove the carrots to a serving plate leaving the cooking liquid in the pot. Add the Dijon mustard to the pot and whisk to emulsify the sauce. Pour over the carrots.