When the days shorten and the air turns crisp, Maine’s autumn table calls for dishes that feel both comforting and a little celebratory. This recipe takes its cue from the season’s harvest and one of our favorite local brews: Baxter’s non-alcoholic pumpkin ale. Malty, aromatic, and kissed with just enough spice, it brings depth to tender carrots braised with cumin, coriander, and a touch of maple. A splash of apple cider vinegar at the finish brightens the flavors, making this a side dish that’s as welcome at a weeknight supper as it is alongside a Thanksgiving roast.
Makes
4 servingsIngredients
- 1 pound rainbow carrots peeled
- 2 tablespoons unsalted butter
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon pure maple syrup
- 1 12-ounce can Baxter Non-Alcoholic Pumpkin Ale
- Salt to taste
- 1 teaspoon apple cider vinegar
- ¼ cup goat cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup pistachios chopped
Instructions
- Trim and halve or quarter the carrots for similar thickness so they cook at the same rate.
- In a large, deep skillet, melt the butter over medium heat until it begins to foam. Add the cumin and coriander, stirring constantly for about 20–30 seconds—just until aromatic, without letting the spices brown.
- Add the carrots, maple syrup, and Baxter Non-Alcoholic Pumpkin Ale to the skillet and stir to combine. Season lightly with salt. Bring to a gentle simmer, cover, and braise for about 12 minutes, or until the carrots are just tender.
- Transfer the carrots to a warm platter. Increase the heat to medium-high and reduce the braising liquid to a syrupy consistency that coats the back of a spoon, about 5–7 minutes, watching closely to prevent scorching.
- Remove from the heat and stir in the apple cider vinegar. Taste and adjust the seasoning—add more maple syrup if the glaze is still slightly bitter, or a pinch of salt if needed.
- Return the carrots to the pan, tossing to coat in the glaze. Transfer to a serving platter, drizzle with any remaining sauce, and garnish with the goat cheese, parsley, and pistachios.
