Maple Balsamic Glazed Rainbow Carrots


  • 2 lbs rainbow carrots- sliced into sticks
  • ½ cup Maple Balsamic
  • 3 Tbsp Butter Olive Oil
  • 2 Tbsp Black Peppercorn Olive Oil
  • Vermont Maple Sea Saltto taste
  • 2 tsp Cinnamon Cane Sugar
  • 3 Tbsp Bourbon Honey


  1. Heat skillet to medium. Add Butter Olive Oiland Black Peppercorn Olive Oil to pan.
  2. Place carrot sticks in skillet and start to brown.
  3. Season with Vermont Maple Sea Saltand continue stirring while browning.
  4. Once carrots have seared and started to get softer-still keep a slight crunch, then add the Maple Balsamic and Cinnamon Cane Sugar.
  5. Lower heat to low-medium and cook until Maple Balsamic slightly reduces. Next add in the Bourbon Honey until sauce has thickened.
  6. Plate and drizzle with a little more Maple Balsamic.

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