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Wine Maple Glazed Carrots

April 19, 2018

 

This year, I challenged myself to do the 80 Day Obsession workout program by Autumn Calabrese through Beachbody. It has been nothing short of hard. I have not been perfect at it but I have surely given it my all.

 

Just a few short days from the end, I am set to start a full round of MMA style workouts again with my favorite program of all, Core de Force (better known as CDF). This program was  inspired from mixed martial arts movements and created with all kinds of body weight by Jericho McMatthews and Joel Freeman. Love those people.

 

 

For Easter, we did not do much. My wife took me and the kiddies to the beach to stay two nights. It was sweet. You all know how much I love the beach. Originally, I had this recipe up my sleeve from last year and had bought the ingredients to taste test the recipe one more time before going live for Easter. Welp, I did make the recipe again last week...just not in time for Easter.

 

 

These sweet Wine Maple Glazed Carrots are the perfect way to actually want to eat a whole carrot. I am not one to eat whole large carrots [or even petit ones], if not dipped into something. Once I came up with these, I felt I had reinvented the wheel.

 

Wine Maple Glazed Carrots

 

These sweet Wine Maple Glazed Carrots are the perfect way to actually want to eat a whole carrot.

 

 

 

 

 

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hr 5 mins

Serves: 4

 

 

 

 

Ingredients

  • 2 (8 oz) petit carrots

  • Drizzle of olive oil

  • 2 tbsp Sherry wine

  • 4 oz raw honey

  • 4 oz maple syrup

  • Sea salt, to taste

  • 3-5 tbsp grass-fed butter*

 

Instructions

  1. Preheat the oven to 425° F.

  2. In a deep baking dish, line up the carrots. One at a time, drizzle [in order] with olive oil, wine, honey and maple. Season with sea salt.

  3. Bake for 25-30 minutes.

  4. Remove from heat. Allow to cool for a few minutes. Turn each carrot over.

  5. Bake for 15-20 minutes.

  6. Remove from heat. Turn oven off. Add scoops of butter all along the dish.

  7. Pop back in the oven for 10-15 more minutes.

  8. Remove from heat. Allow to cool for a few minutes.

  9. Serve.​

 

Notes

  • To make vegan or vegetarian:

    • The grass-fed butter can be replaced with butter substitute or spread.

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My name is Estefanía but you might know me as chefNia* 

 

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