Candy Cane Carrots
Course
Side Dish
Servings
6
people
Servings
6
people
Ingredients
1.5
pounds
carrots
cut on a bias
3
oz
dried cherries
4
tablespoons
orange marmalade
1
cinnamon stick
1/2
red onion
julienned
1/4
cup
rice vinegar
4
tablespoons
cane syrup
1
tablespoon
molasses
1
teaspoon
Sriracha
4
tablespoons
ground candy cane
(reserve ½ tbsp for garnish)
3
oz
arugula
Instructions
Preheat oven to 450°.
Combine candy cane, molasses, cane syrup, rice vinegar, Sriracha and orange marmalade in a bowl. Mix well.
Pour the mixture into a high-temp saute’ pan and reduce for one minute.
Add carrots, red onions and cherries to the saute’ pan. Toss well.
Place the entire mixture into a baking pan.
Roast and glaze for 10 minutes.
Remove from the oven and toss with baby arugula.
Garnish with a light dusting of ground candy cane.
Serve and enjoy!