Maple-Glazed Carrots

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 12 12

    12 large carrots, peeled

  • 8 8

    8 tbsp. butter

  • 1/4 1/4

    1/4 cup maple syrup

  • Fresh lemon juice

  • Salt and freshly ground black pepper

  • 1 1

    1 tbsp. fresh thyme leaves

Directions

1. Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips. 2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes. 3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

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