Glazed Carrots with Topinambur syrup

PREP TIME 10 min.
COOKING 35 – 40 min.

Glazed carrots with Jerusalem artichoke syrup are one of the tastiest vegetable side dishes. The recipe is based on a syrup and garlic glaze, prepared in a saucepan by heating grape seed oil (or any other oil of your choice), adding garlic and Jerusalem artichoke syrup, then removing from the heat. Half of the glaze is poured over the carrots just before placing them in the oven, and the other half is poured after they are cooked to obtain a beautifully glossy color.

INGREDIENTS:

– 1 kg carrots (9-10 medium-sized carrots)
– 3 cloves of garlic
– 3 tbsp oil
– 1.5 tbsp Jerusalem artichoke syrup
– 1 tsp salt
– 1/4 tsp ground black pepper
– 1/2 small lemon
– chopped herbs for garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 200°C (392°F).
2. Peel the carrots, cut them into slices or sticks, and place them on a baking sheet lined with parchment paper.
3. Peel and mince the garlic.
4. Heat the oil in a saucepan over medium heat, add the garlic, and sauté until golden brown, then add the Jerusalem artichoke syrup and mix everything together vigorously.
5. Pour half of the prepared glaze over the carrots and mix evenly. Sprinkle with salt, pepper, and mix again. Spread the carrots in a single layer on the baking sheet and place it in the oven.
6. Bake for 15 minutes, then stir everything to ensure even browning.
Bake for another 15-20 minutes.
7. Remove from the oven and pour the remaining glaze and lemon juice over the carrots. Mix well.
8. Sprinkle with chopped herbs if desired.