Saveur: Maple-Glazed Carrots with Hazelnut Crumbs

I love those little baby carrots still on the stem that I can find at Central Market.  They're just so cute.  And they're crying out for something a little more interesting than being dipped in ranch dressing.  I'm glad I listened to that cry, because these carrots are pretty darn scrumptious, and they make a perfect Thanksgiving side dish.

Maple-Glazed Carrots with Hazelnut Crumbs
From Saveur magazine, November 2014

2 pounds small carrots with green tops, tops trimmed to ½-inch, carrots scrubbed
½ cup peeled hazelnuts
1 teaspoon ground cumin
2 slices country bread, toasted and halved
Kosher salt and freshly ground black pepper
¼ cup real maple syrup
4 tablespoons unsalted butter
2 oranges, suprêmed, plus 2 tablespoons fresh juice
¼ cup cilantro, chopped

Cook carrots in boiling water until just tender, 3 to 5 minutes.  Drain and transfer to an ice bath; drain and pat dry.

Pulse hazelnuts, cumin, bread, and salt in a food processor into crumbs.

In a medium pan, combine maple syrup, butter, orange juice, and salt to taste.  Add carrots, and cook over medium-high heat until carrots caramelize, about 10 to 12 minutes.  Top with crumbs, suprêmes, and cilantro.

Makes 4 to 6 servings