Carrot Juice Sauté with Dijon and Maple Glaze

1.Toast the shaved almonds: Place the almonds in a dry skillet over medium heat. Stir frequently for 2-3 minutes until golden and fragrant. Transfer immediately to a plate to cool.

2.Heat a large sauté pan over medium heat. Add the butter and olive oil. Once melted and shimmering, add the sliced carrots and sprinkle with 1/2 tsp salt and black pepper.

3.Sauté the carrots for 5-6 minutes, stirring occasionally, until they begin to soften and take on a bit of color.

4.Pour in the carrot juice. Stir to deglaze the pan, scraping up any browned bits. Cover and simmer for 5 minutes, or until the carrots are just tender.

5.Uncover and add the Dijon mustard and maple syrup. Stir well to coat the carrots evenly. Increase the heat to medium-high and cook, stirring frequently, until the liquid reduces to a glossy glaze, about 3-4 minutes.

6.Taste and adjust seasoning with additional salt if needed. Remove from heat.

7.Transfer the glazed carrots to a serving platter. Sprinkle with toasted shaved almonds and chopped parsley, if using. Serve immediately.