Spring is slowly but surely coming to Stavanger which means the days are officially getting longer (yippie!), but also means Easter holidays are on the way. Easter in Norway is a cheerful time, a break after the long, cold and dark winter, but also a time for reunification with family members. Easter in Norway also means the first harvests of spring vegetables begins to arrive in the stores as do more fresh herbs. Carrots are available in Norway year round, but eating them in spring, especially with lamb dishes, is a perfect match. I’ve used “fancy” snacking carrots which are quite common in Norway for this recipe (they are a smaller variety of carrot, cultivated for their size which makes them easy to transport), but feel free to cut regular sized carrots into matchstick size or into diagonal rounds for this recipe. You may need to adjust your cooking times accordingly, so keep that in mind if you use another cut or size for the carrots in this recipe.
A little goes a long way when using maple syrup in this recipe, which is why I have favored it over using sugar or honey. I prefer using maple syrup for glazed carrots as sugar can be overly sweet. Another viable option is honey, but in my experience, it can can become too sticky, and loses it’s flavor nuances quite easily when surrounded by carrots, which are naturally sweet in any case and thyme. This glazed carrot side dish is well rounded with the combination of sweetness from both the carrots and the maple syrup, but also due to the savoriness provided by the thyme. This combination of sweet and savoriness is then rounded off by the earthy notes in the maple syrup and saltiness of the sea salt (try saying that three times fast without your tongue giving up and quitting on you!).
- 3 tablespoons butter
- 175ml (3/4 cup) water
- 300g (10.5 oz) carrots, cleaned
- 1 tablespoon maple syrup
- 1 sprig of thyme
- Sea salt to taste
- Put butter and water into a large skillet and warm on medium-high heat until the butter melts and the water begins to simmer.
- Add the carrots, cover and cook on medium-high heat until nearly the all liquid evaporates, 10-12 minutes.
- Add the maple syrup and salt, then cook another 5 minutes, uncovered. The carrots are cooked when they are easily pricked with a fork and looks sticky. Remove the thyme sprig before serving or use as garnish.