This pasta dish is a perfect Thanksgiving side or fall dinner. The carrots can be served by themselves without adding the pasta. To do so, follow the recipe until step ten, omitting step nine. The carrots can be served topped with chopped parsley and a drizzle of olive oil. 

Browned Butter Maple Carrot Pasta:

Time: 30 Mins

Serves: 4-6 People

Ingredients:

15 Medium-sized Carrots 

Water- Enough to mostly cover carrots in the pan

 ½ cup Carrot Juice (Optional)

1 Tbsp+ Olive Oil

1 Small Red Onion minced 

3 cloves garlic minced

5 Tbsp unsalted butter

3 Tbsp Maple Syrup

1lb Box of pasta

¾- 1 Cup Parmesan Cheese, plus more to serve

Splash of heavy cream

Sea Salt

Fresh Ground Black Pepper

Chopped parsley for garnish

Instructions:

1. Peel carrots and trim the tops and bottoms
2. Place carrots into large sauce pan or stock pot (Large enough to hold pasta when cooked)
3. Add carrot juice to the pan and add enough water to almost completely cover the carrots. (If omitting juice, use only water). On high heat, bring the water to a gentle boil. Once boiling, turn heat down to low and cover.
4. As the carrots cook, finely mince the onion and garlic and set aside. 
5. Cook carrots on low until they are softened but are not breaking apart (around 10-12 mins). Turn off the heat and remove the carrots from the water and allow to cool until they are handleable. 
6. Cut carrots into small bite-sized rounds. (The larger carrots might need to be cut in half first).
7. Drain carrot water from the pot and reserve some of the water in a cup. 
8. In the same pot, add the olive oil, onion and garlic, and on medium heat, cook until slightly translucent. Add the butter and turn the heat down to low to allow the butter to melt. 
9. While the butter is melting, add water to a second pot and bring to a boil. 
10. Once the butter is fully melted, stir for a few more seconds and allow it to slightly brown. Add back the cut carrots and stir constantly on medium heat for about 2 minutes. Add maple syrup and stir until carrots are slightly darker (around another minute). Remove from heat.
11. Once the water from step 9 is boiling, add a pinch of salt and a splash of olive oil and add pasta. Cook pasta for one minute fewer than the package directions say. When the pasta is cooked, strain and add to the carrots while reserving some of the pasta water. 
12. Turn the heat back on to medium high and constantly stir the carrots and pasta. Add the parmesan cheese, about ½ cup of the reserved pasta water and a splash of both heavy cream and the reserved carrot water. Stir until the pasta is fully coated in the sauce. If the sauce is too thick add more pasta water, if too thin add more parmesan cheese. 
13. Remove from heat and serve by topping with salt, black pepper, parmesan cheese and chopped parsley.