Maple Glazed Carrots with Chèvre and Truffle-Salted Pistachios

Greg Denton topping with maple-glazed carrots and chèvre to the Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit
Greg Denton at the chuckwagon adding maple-glazed carrots and chèvre with truffle-salted pistachios to the Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit
Maple-glazed carrots and chèvre with truffle-salted pistachios served on top of Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit


Chefs Greg Denton and Gabrielle Quiñónez-Denton from Portland’s Ox Restaurant served these amazing maple glazed carrots alongside their maple-brined pork chops at our recent visit to The Resort at Paws Up. This is the perfect side dish for fall and winter, and we think these carrots would be a welcome addition to your holiday menus this year. The truffle-salted pistachios and Chèvre just put it over the top. We like to use this truffle salt. It’s also perfect to sprinkle on our favorite popcorn for a snack. You can also make extra truffle-salted pistachios for parties or a snack.

We’re sharing the recipes from their amazing book, Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant. Not only are the Dentons amazing and really cool people, but their food is to die for. Their book would make the perfect gift for someone in your life who wants to learn how to grill!

We can’t wait to go back to Portland to check out their restaurants.

Maple-Glazed Heirloom Carrots
  • ½ cup unsalted butter
  • ½ cup maple syrup, preferably grade B
  • ¼ cup water
  • 1 pound baby heirloom carrots (or substitute large carrots, see note), peeled
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 3 ounces Chèvre, crumbled
  • ⅓ cup Truffle-Salted Pistachios (see below)
  • 20 tarragon leaves
  • Flaked sea salt
  1. Place a large pot or pan wide enough to contain the carrots in one to two layers over medium heat and add the butter, maple syrup, and water. Cook until the butter is melted and the mixture starts to boil.
  2. Add the carrots, kosher salt, and white pepper and stir with a spoon or heat resistant rubber spatula; cover and lower the heat to bring the mixture to a simmer.
  3. Steam the carrots until firm-tender, 5 to 7 minutes.
  4. Uncover the pan and raise the heat to bring the mixture to a boil; cook, stirring frequently, until the liquid is reduced to a thick glaze for the carrots.
  5. Taste and adjust the seasoning, if necessary.
  6. Divide the carrots amount plates or place on one large platter.
  7. Garnish with the Chèvre, pistachios, tarragon, and sea salt to taste.
Tip: If using full-sized carrots instead of baby carrots, cut 1 pound into even 1-inch pieces on the diagonal by using the roll-cut method: Beginning at the small end of each carrots, place your knife about ½ inch from the end and cut through the carrots at a 45-degree angle. Roll it a quarter turn towards you so that the cut angle is now facing you, then place your knife about ½ inch up the carrot and cut again at a 45-degree angle. Continue the roll-cut through the entire carrot and repeat with the remaining carrots.

Truffle-Salted Pistachios
  • 1 cup raw, shelled pistachios
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons good-qualitytruffle salt
  1. Preheat the oven 325°F.
  2. Spread the pistachios in a single layer in a baking dish and bake until roasted, up to 10 minutes. Check the nuts after six minutes and continue to check every minute until they are fragrant and just toasty.
  3. Remove from the oven and immediately transfer them into a bowl.
  4. Add the oil and truffle salt and toss well to combine, then immediately place the nuts into a flat surface to cool.
  5. Store refrigerated for up to one month.


Leave a Reply

Your email address will not be published.