Maple-Glazed Carrots

While this simple recipe for cooked carrots practically screams fall, it’s just as tasty and nutritious any time of year. The sweet, tender Mapled-Glazed Carrots will prove a favorite for the whole family, and they’re a sly, smart way to get a little color on picky eaters’ plates. What’s not to love? After peeling (or scrubbing) and slicing the carrots, you’ll throw them in a skillet with syrup, butter, and a bit of water and salt and pepper. The mixture caramelizes over the stove and the liquid reduces a bit, into a thick, subtly sweet glaze. Have the kids help peel the carrots while you get the rest of the meal started!

carrots-3
Photo by John Kernick
Maple-Glazed Carrots 3.3 359 5 1
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 113 calories
    • Calories 25 calories from fat
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 226 mg
    • Protein 1 g
    • Carbohydrate 21 g
    • Sugar 13 g
    • Fiber 4 g
While this simple recipe for cooked carrots practically screams fall, it’s just as tasty and nutritious any time of year. The sweet, tender Mapled-Glazed Carrots will prove a favorite for the whole family, and they’re a sly, smart way to get a little color on picky eaters’ plates. What’s not to love? After peeling (or scrubbing) and slicing the carrots, you’ll throw them in a skillet with syrup, butter, and a bit of water and salt and pepper. The mixture caramelizes over the stove and the liquid reduces a bit, into a thick, subtly sweet glaze. Have the kids help peel the carrots while you get the rest of the meal started!

Ingredients

  1. Check 3 pounds carrots, sliced ¼ inch thick on the diagonal
  2. Check ¼ cup maple syrup
  3. Check 2 tablespoons unsalted butter
  4. Check kosher salt and black pepper

Directions

  1. In a large skillet, combine the carrots, syrup, butter, ⅓ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)