Maple Sage Carrots make a quick side dish you can throw together in less than 20 minutes. Add them to just about any protein!Jump to Recipe
When I first began eating and cooking in a Paleo/AIP way, there seemed to be so many protein recipes out there, but not many vegetable side dishes. (Perhaps I wasn’t looking hard enough, which is entirely possible.) I’ve been thinking that I should send you the occasional vegetable side dish in case your experience is the same as mine.
Real maple syrup, please!
Years ago, we took a family vacation to a working farm in Vermont. Part of the experience was helping out on the farm. (My husband helped harvest the chickens, much to my dismay and subsequent vegetarianism for a time, but that is a story for another day…)
We had the opportunity while we were there to learn about how maple syrup is made. It is an intense, time-consuming project, and I will never again complain about the price of real maple syrup. It is shocking how much tree sap it takes to make one little bottle of syrup, and how difficult syrup is to make!
Sidenote: Here is the link to the farm we visited. If you are near Vermont, I encourage you to visit. It was life-changing for us, and I’m not exaggerating. Promise me you’ll come back to this post, though, k?
I enjoy these carrots next to Salmon w/Orange Maple Glaze, but they would also be lovely with Marinated Flank Steak, or even just plain Falling-off-the-bone Chicken. They really work next to just about any protein, though, so take your pick!
As always, I’m wishing you so much health and happiness!
P.S. The August sale on the ecookbook 30-Minute Meals for the Paleo AIP is over, but the book of 120+ meal recipes is still available! Check it out!
Maple Sage CarrotsCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Maple Sage Carrots make a quick side dish you can throw together in less than 20 minutes. Add them to just about any protein!
4 large carrots
2 TBSP extra virgin olive oil
3 cloves garlic
2 TBSP chopped fresh sage
2 TBSP pure maple syrup
1/2 tsp sea salt, or to taste
- Start a large saucepan of water to boil.
- Peel carrots and cut them diagonally into 1/2″ slices.
- Add carrots to water. Boil until crisp tender, about 5 minutes.
- Drain carrots, and set them aside. Return the empty saucepan to the burner, and turn to medium high.
- Add olive oil, garlic and sage to the pan. Sauté for 2 minutes.
- Return the carrots to the pan. Add syrup and salt to the pan. Sauté for 1 minute. Taste for salt, then serve!
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