Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.
1 pound carrots cut into 1-inch pieces
2 tablespoons maple syrup or honey
1 tablespoon butter
1 tablespoon lemon juice
½ cup freshly chopped parsley
Pepper to taste
Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.
Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.
Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.