Allow me to let you in on a little secret- I love carrots. It's quite possible that they're my favorite vegetable, and I like them in everything from matzah ball soup (2 matzah balls, extra carrots, minimal broth) to souffles. As long as they're cooked, I'll probably like them.
This coffee + carrot dish was inspired by a tip on the bottle of Dave's Vanilla Coffee Syrup, a delicious blend of cane sugar, cold brewed coffee and madagascar vanilla that we keep handy in the fridge. You can use it to flavor milk, pour over ice cream, add to cocktails and more! Plus, it's made locally in Rhode Island and contains no high fructose corn syrup or unpronounceable chemicals.
The recipe itself is super simple, involves minimal prep work and just a few ingredients. The combination of coffee and vanilla is sweet yet not overpowering, so this dish will be a hit even among those non-coffee drinkers. Enjoy!
- Carrots (peeled and cut into strips)
- 1/4 cup water
- 2-3 Tbsp. Dave's Vanilla Coffee Syrup
- Saute carrots in butter until they begin to brown.
- Add mixture of water and syrup to coat carrots.
- Reduce heat, cover and let simmer for 20 minutes.
- Uncover and let glaze reduce to desired consistency.
- Add carrots to a serving dish and cover with any excess glaze.