Edit recipe
See report
Share

Ingredients

7 mins
2 servings
  1. 1 lbbaby carrots
  2. 1/2 Ctoasted cashews
  3. 1 Thoney
  4. 1 Tmaple syrup

Cooking Instructions

7 mins
  1. 1

    Cover carrots with cold water. Add a pinch of sugar. Bring to a boil. Cook 5 minutes. Drain.

  2. 2

    Return carrots to pot. Add maple, honey, and cashews. Stir.

  3. 3

    Variations; Allspice, apple, banana, brown sugar, pecans, walnuts, brown butter, agave, garlic butter, bourbon, cinnamon, nutmeg, mace, ginger, figs, pumpkin, raisins, vanilla, rum, orange, cardamom, blueberries, granola, lemon, butternut squash

Reactions

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Comments

Written by

ChefDoogles
ChefDoogles @ChefDoogles
on
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
Read more

Similar Recipes