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Maple-Glazed Carrots


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  • 4 1/2 cups water
  • 4 pounds carrots peeled, cut on
  • sharp diagonal in 1/4"-thk ovals - (abt 11 cups)
  • 10 tablespoons unsalted butter - (1 1/4 sticks)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons coarse salt
  • 6 tablespoons pure maple syrup
  • 3 tablespoons dark brown sugar - (packed)
  • 2 tablespoons chopped fresh Italian parsley


Servings 8


Step 1

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.

Transfer carrots to large bowl. Sprinkle with parsley and serve.

This recipe yields 8 servings.

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