Gently sauteed in maple syrup and butter these maple glazed carrots are like eating candy medallions for dinner.
Maple Glazed Carrots
Bite-sized and maple sweet these carrots are the epitome of fall. Cooked until just soft but not at all mushy I could eat them every day.
Starting with about one pound of carrots, use your vegetable peeler to remove the exterior and then cut into pieces, slicing on an angle. Why on an angle? Because it is fun and I like how it looks, no special reason.
Be sure to use regular-sized carrots. They are full of flavor and much easier to cut into pieces compared to baby carrots.
Melt the butter and cook your minced onions until they are soft. Add the carrots along with maple syrup and salt. The sweet and salty syrup that cooks down with the carrots and butter, I almost want to grab a straw!
When cooking the carrots stop before they become mush. Slightly soft but still firm is what you are going for.
Glazed carrots are typically seen as a holiday side dish. But they really should be enjoyed on a more regular basis. They are so tasty, simple, and made from things you have on hand. It makes sense to have them more often than just during the holiday.
If you love a sweet heat – sprinkle on some red pepper flakes just before serving. Such a treat!
Carrots with Maple Glaze
- butter
- yellow onion
- carrots
- water
- maple syrup
- kosher salt
- fresh parsley leaves
Maple Glazed Carrots Recipe
- Melt the butter in a medium skillet. Add the shallots and cook over medium heat until lightly browned about 3-4 minutes.
- Add the carrots, water, maple syrup, and salt. Cover, reduce heat to a simmer, and cook for ten minutes.
- Uncover, increase heat to medium, and simmer until the liquid in the pan has thickened to coat the carrots, 4-5 minutes. The carrots should be tender, but not at all mushy. Take care not to overcook.
- Remove from the heat, stir in the parsley, adjust the salt if needed, and serve immediately.
This recipe has been lightly adapted from Vegetables Every Day.
Glazed Carrots
Roasted, sauteed, or glazed carrots seem to be an overlooked side dish. This baffles me given how simple they are to make not to mention extremely inexpensive and packed with nutrients.
I may be slightly obsessed with my desire to get more people eating and enjoying cooked carrots – that aren’t flavorless mush.
Sweeter than sharp in taste you can’t eat just one of these Honey Mustard Glazed Carrots, try making them tonight.
With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots.
For a side dish that checks all the boxes smokey, sweet, savory, and salty, serve caramelized carrots with bacon.
Maple Glazed Carrots
Ingredients
- 1 tablespoon butter
- ¼ cup yellow onion, minced
- 6 medium carrots, peeled and cut at an angle into 1/2-inch-thick ovals about 1 pound
- ½ cup water
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt adjust to taste
- 1 tablespoon minced fresh parsley leaves
Instructions
- Melt the butter in a medium skillet. Add the onions and cook over medium heat until lightly browned, about 3-4 minutes. Add the carrots, water, maple syrup, and salt.
- Bring to a boil and then reduce heat to a simmer. Cook for about 4-5 minutes, the carrots should be softening, but not yet tender.
- Increase heat to high, and simmer until the liquid in the pan has thickened enough to coat the carrots, 4-5 minutes. The carrots should be tender, but not at all mushy. Take care not to overcook.
- Remove from the heat, stir in the parsley, adjust the salt if needed, and serve immediately.
Nutrition
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