Glazed Carrots with Maple (Printer-friendly)

Tender carrots cooked in a buttery maple syrup glaze for a sweet and savory side dish.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and sliced into 1/2-inch rounds

→ Sauce

02 - 2 tbsp unsalted butter
03 - 3 tbsp pure maple syrup
04 - 1 tbsp brown sugar
05 - 1/2 tsp salt
06 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

07 - 1 tbsp chopped fresh parsley

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add carrot slices and cook for 5 to 6 minutes until just tender. Drain thoroughly.
02 - Melt butter in a large skillet over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper.
03 - Add drained carrots to the skillet. Cook, stirring frequently, for 6 to 8 minutes until carrots are glazed and sauce slightly thickens.
04 - Transfer glazed carrots to a serving dish and garnish with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • These carrots taste like comfort in a serving spoon—sweet, buttery, and deeply satisfying in a way that feels like a quiet hug
  • It comes together faster than you'd think, leaving you time to handle the main course without stress
  • The glaze clings to each carrot slice, creating those little caramelized edges that people can't stop eating
  • It's one of those recipes that works equally well for Tuesday dinner or a formal holiday table
02 -
  • Don't skip the blanching step. I once tried to braise the raw carrots in the glaze alone and they came out tough and bitter—the blanch is what makes them tender and sweet
  • Stir frequently once the carrots are in the skillet. This helps the glaze reduce properly and prevents the bottom from sticking or burning, and it ensures every carrot gets coated evenly
  • True maple syrup makes an enormous difference. The first time I made this with the real thing instead of pancake syrup, I understood why this dish had such staying power
03 -
  • Cut your carrots as uniformly as possible—it takes an extra two minutes but ensures they all cook at exactly the same rate and finish with that perfect tender texture
  • Use a wooden spoon or heat-resistant spatula when stirring in the skillet; it lets you really feel the carrots moving through the glaze and helps you judge when they're perfectly coated
  • If your glaze seems too thin after 8 minutes of cooking, increase the heat slightly for the last minute or two—you want it thick enough to cling, not thin enough to pool

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