Maple-Orange Glazed Vegetables
This easy glaze can be added to a variety of vegetables and is particularly good with baked squash—just brush it on during the last few minutes of cooking.
4 to 6 large carrots or parsnips, or a combination of both, peeled and cut into thick slices
1 tablespoon butter
1/4 cup maple syrup
2 tablespoons frozen orange juice concentrate
pinch of salt
pinch of nutmeg
- In a pot of salted, boiling water, cook carrots until tender but still firm. Drain and set aside.
- In a skillet, melt butter. Add maple syrup, orange juice, salt, and nutmeg. Add carrots and stir until glazed, about 2 minutes.
Find the recipe on Almanac.com.