2 oz maple syrup
4 oz apple cider vinegar
3 Tablespoons Morgan Valley Honey
½ tsp kosher salt
1 tsp olive oil
3 cups baby carrots
1 oz chicken stock
½ tsp minced garlic
1 tsp minced shallots
1 ½ Tablespoons butter
1 Tablespoon chopped parsley
½ tsp thyme
In a small sauce pan, combine all ingredients on medium-high heat. Reduce by half.
Remove from heat and cool - reserve for later.
In a medium pan, boil water with kosher salt. Blanch carrots until al dente, or can be cut wit fork with medium pressure.
Strain and shock in ice water. Strain and reserve.
In large sauce pan over medium-high heat, add olive oil. Sauté blanched carrots 1-2 minutes. Add garlic and shallots, saute until fragrant 20-40 seconds. Deglaze chicken stock, add 2 oz. maple honey glaze and cook until glaze starts to coat carrots. Add butter and cook until well combined.
Remove from heat, add herbs salt and pepper to taste.