Glazed Carrots Maple Pecans (Printer-friendly)
Tender carrots glazed in pure maple syrup with toasted pecans for a sweet, nutty side.
# What You Need:
→ Vegetables
01 - 1 lb carrots, peeled and sliced into 1/2-inch rounds
→ Glaze
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon brown sugar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Nuts
07 - 1/3 cup pecan halves or pieces, lightly toasted
→ Garnish
08 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Place the sliced carrots in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until just tender. Drain thoroughly.
02 - Melt the butter in a large skillet over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper until well combined.
03 - Add the drained carrots to the skillet and toss to coat evenly. Cook, stirring occasionally, until the glaze thickens and the carrots develop a glossy finish, about 5 to 7 minutes.
04 - Stir in the toasted pecans and cook for an additional minute to combine flavors.
05 - Transfer to a serving dish. Garnish with chopped fresh parsley if desired. Serve warm.
# Expert Tips:
01 -
- Ready in 30 minutes but tastes like you've been fussing over it all afternoon.
- The pecans add a surprise crunch that makes people ask what you did differently.
- Naturally vegetarian and gluten-free without feeling like a compromise.
02 -
- Don't skip draining the carrots completely—extra water will dilute your glaze and you'll end up with a sad, thin sauce instead of something glossy and clinging.
- If your glaze breaks or looks grainy, a squeeze of lemon juice often rescues it by bringing everything back into balance.
03 -
- Watch the glaze like you mean it—the difference between glossy and burnt happens in about 30 seconds once it starts darkening.
- If you're serving this alongside something salty, dial back the salt in the glaze; the overall plate will thank you for the balance.