This delicious glazed carrot recipe is going to steal the show at your next fall dinner. The sweet and savory combo features garlic and rosemary with a hint of orange and cayenne.
In a large skillet melt butter over medium. Add garlic cloves, cut sides down, and rosemary sprig. Cook 1 to 2 minutes or until fragrant and garlic begins to brown. Discard garlic pieces.
Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.
Discard rosemary sprig. Add orange juice, maple syrup, mustard, and cayenne pepper to carrots; increase heat to medium-high. Cook, uncovered, 5 minutes or until liquid is syrupy and carrots are lightly glazed, stirring often. Transfer to a serving bowl; sprinkle with orange zest.
To make long strips of slivered zest, peel wide strips of orange zest using a vegetable peeler, then cut them into thin strips. (Or you can use a zester or Microplane.)