PEEL. Wash and peel carrots with a vegetable grater and remove tops leaving a bit of the green at the top of each carrot.

HEAT. In a large skillet, heated on medium-high, add 1 teaspoon grape seed oil, 1 tablespoon vegan butter, and 2 mashed garlic cloves.

SIMMER. Add carrots and toss to coat. Add in juice and zest of 1 orange, 2 sprigs of rosemary, and water. Bring to a simmer and reduce heat to medium.

COVER. Cover pan with lid and cook for 8-10 minutes depending on the size of carrots. They should be fork tender. 

FINISH. Remove lid and drizzle with maple syrup. Cook for 2 more minutes un-covered or until the maple syrup starts to caramelize. 

GARNISH. Plate and garnish with toasted hazelnuts and a flakey salt like Maldon salt.

SERVE. Serve hot with some fresh ground pepper. 

HAZELNUTS

Spread out hazelnuts on a baking pan and bake at 350 until lightly toasted. Remove from oven and let cool. With a rolling pin lightly crush them on a cutting board.