Description
Maple Glazed Carrots are a delightful side dish featuring tender carrots coated in a luscious, sweet maple syrup glaze. Par-boiled to achieve the perfect tender-crisp texture, then gently sautéed in butter and maple syrup, these carrots make a simple yet elegant accompaniment to any meal. Optional additions like a pinch of cinnamon or fresh thyme add a subtle aromatic touch.
Ingredients
Scale
Carrots
- 1 pound (450g) medium carrots, peeled and cut into 2-inch pieces
Glaze
- 1/4 cup (60ml) pure maple syrup (preferably Grade A Dark Color & Robust Taste)
- 2 tablespoons unsalted butter (or coconut oil for vegan option)
- 1/4 teaspoon salt
- Optional: pinch of cinnamon or fresh thyme
Instructions
- Prep your carrots: Peel and cut the carrots into evenly sized 2-inch chunks to ensure even cooking.
- Par-boil the carrots: Place the carrots in salted boiling water and cook for 5 minutes until they are tender-crisp, then drain thoroughly.
- Prepare the glaze: In a large skillet, combine the maple syrup, unsalted butter, and a pinch of salt over medium heat.
- Cook the carrots in the glaze: Add the drained carrots to the skillet and stir occasionally to coat them evenly as the glaze thickens.
- Glaze reduction: Continue cooking for about 10-15 minutes until the liquid reduces to a shiny, glossy glaze that coats the carrots nicely.
- Finish and serve: The carrots are done when they are fork-tender and beautifully glazed. Optionally, sprinkle a pinch of cinnamon or fresh thyme before serving.
Notes
- Par-boiling ensures the carrots cook evenly and remain tender-crisp.
- You can substitute unsalted butter with coconut oil to make the recipe vegan.
- For an extra flavor twist, add a pinch of cinnamon or fresh thyme while glazing.
- Make sure to stir occasionally during glazing to prevent burning and ensure even coating.
- This dish pairs well with roasted meats or as part of a holiday vegetable spread.
