Friday, December 28, 2012

Maple Glazed Carrots and Beets

Today, it's all about carrots, beets and (yum!) maple syrup.  This was the vegetable dish my daughter and her boyfriend made for Christmas dinner...

Delicious, easy and beautiful!  

I'm not listing specific amounts as this is the kind of side dish where amounts are not really all that important - just make enough to allow a good spoonful of each per person.

Maple Glazed Carrots and Beets

carrots, peeled and sliced in rings
beets, peeled, quartered and sliced

Steam the carrots until cooked; set aside.
Using the same pot, steam the beets.
(This step can be done a little ahead of time.)

1/2 cup of maple syrup
2 tablespoons butter

Warm maple syrup and butter in frying pan.
Gently saute and coat the carrots. Place in serving dish.
Next, saute the beets.  
Add more maple syrup and butter as needed.

Don't mix the two vegetables or you'll end up with pink vegetables!  Instead, line up carrots on one side of serving dish and beets on the other.  The two strong colours, side by side, are beautiful. Sprinkle with dill if you want to get fancy!

In a hot serving dish (wrapped up in a towel), this dish transported well on Christmas Day.

1 comment:

  1. I would LOVE this but then I am the only person I know who will eat beats! I love beats! Carrots are OK but beats -- yum!