- 1 teaspoon olive oil
- 1 lb carrots, peeled if needed
- ½ cup rosé
- ¼ cup maple syrup
- 1–2 teaspoons za’atar
- 2 teaspoons flaky sea salt
- ¼ cup torn mint leaves
- Heat oil in a large frying pan over medium-high heat. Add carrots and arrange in as close of a single layer as possible ( a little overlap is okay).
- Let carrots cook for 5 minutes, tossing once until they just start to brown in spots.
- Add rosé, reduce heat to medium-low, cover pan and let cook for 15 minutes.
- Remove lid, ad add maple syrup and toss to coat. Cook for an additional 5 minutes, or until the carrots are tender and the glaze is nice and thick.
- Sprinkle with za’atar, flaky sea salt and mint right before serving.
- Serve warm or at room temperature.
Filing this under prettiest food ever.
Coming up with new recipe ideas is incredibly fun, if not a little bit (read: A LOT BIT) annoying. There are roughly eighty million food blogs out there, filled with delicious food. Also? Actual, real, cook-for-people-in-real-life chefs who are filling restaurants with all the good food.
Do we need me to come in here with my rosé braised carrots, sprinkled with all the flavor?
I’m pretty obsessed with those little bags of beautiful carrots at Trader Joe’s, and am always looking for new ways to cook them up (although roasting with just some salt and pepper always works!). Maple glazed carrots are nothing new, but cook them in a little rosé first? So sweet and lovely. But then! I sprinkle them with za’atar, lots of flaky sea salt and mint. So good, and definitely different than your normal glazed carrots.
I love when food is as delicious as it is pretty.