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Maple-Glazed Carrots

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • 1 1/2 pounds trimmed baby carrots, preferably heirloom
  • 2 cups chicken stock
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup pure maple syrup
  • 1 anchovy fillet, drained and chopped
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons chopped dill

Details

Adapted from foodandwine.com

Preparation

Step 1

In a deep skillet, combine the carrots and chicken stock and season with salt and pepper. Bring to a boil. Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes. Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes. Stir in the anchovy until dissolved. Remove the skillet from the heat and whisk in the butter one cube at a time. Stir in the dill and season with salt.

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