Glazed Carrots with Almonds

Ingredients:

• 1 kg of carrots
• 1/4 cup olive oil
• 1/4 cup almonds

Preparation:

1. Cut 1 kg carrots diagonally into 4 cm pieces and boil in salted water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced ​​almonds, 3 sliced ​​garlic cloves, and 1/4 teaspoon red pepper flakes; cook, stirring, 4 to 5 minutes. Using a slotted spoon, transfer the almonds to a bowl.
2. Add the carrots to the skillet, along with 2 tablespoons each of maple syrup and white wine vinegar and 1/2 teaspoon of coarse salt. Cook over medium-high heat, stirring, until the carrots are glazed, 4 to 5 minutes. Combine the almond mixture with 2 tablespoons of chopped chives and 2 tablespoons of parsley, and season with salt to taste. Sprinkle the carrots with the almond topping.