Maple-Glazed Carrots

  • Prep Time: 15 mins
  • Total Time: 22 mins
  • Servings: 4

    • Ingredients

  • 1lbcarrot
  • 3tablespoonsvermont grade b dark maple syrup
  • 1tablespoonbutter
  • 1 -2teaspoonlemon juice, to taste
  • salt and pepper

    • Directions

  • Boil lightly salted water.
  • Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
  • If not using immediately, put into ice water to stop cooking.
  • When ready to use, drain well and add to a sautĂ© pan into which all other ingredients have been added.
  • Cook until heated through and the syrup has formed a glaze.

    • Reviews

  • “I’ve been looking for recipes to use my recipe swap maple syrup. It’s grade A dark amber from Wisconsin, and I don’t have a clue if that makes a difference to the recipe, but we all thought it was fantastic. It’s hard to make carrots fantastic, but they were tonight. Thanks once again Dancer!”

  • “Nice combination of flavors, and a beautiful side dish!Served it for Christmas dinner alongside green beans with bacon/onions, baked vegetable stuffing, mashed potatoes with gravy, cranberry/orange/ginger sauce, and turkey cooked on the rotisserie.I used petite baby carrots (not sliced) and did not add the salt. Since my other dishes were ready before the carrots, I had to finish them in the microwave.No problem–they were delicious with dinner as as leftovers.Thanks Dancer for another great recipe.”

  • “Excellent recipe! I bought a bunch of beautiful organic carrots at the market and decided I wanted to make glazed carrots.I made these..and..WOW.. they were DELICIOUS!!! I wasnt surprised though.. your recipes are always top notch 🙂 Thanks! I’ll make these again!”

  • “I really liked these carrots, but unfortunately my kids did not.I enjoyed the maple syrup over the brown sugar that I have tried in the past.To me it was a lighter sweetness.Thanks for posting.”

  • “This is a recipe made for kids. It’s very sweet. Too sweet for us. I tried to calm it down, by adding an extra pat of butter, but it was still too sweet. They had a great flavor, but just too much of it.”

  • “I served this with my Thanksgiving meal and they were perfect;my Maple Syrup is from Canada. We prefer our carrots cooked all the way so I cooked htem for 15 minutes in the microwave. Thanks for posting.Rita”

  • “simply delicious!”

  • “I wanted to use up a bag of frozen carrots and I chose this recipe.And I’m so glad I did:).I cooked the carrots until they were fork tender and proceded with the rest of the recipe as written.Since I have a sweet tooth I added 2 more tablespoons of maple syrup,and salted to taste.This will be a repeat,and thank you for posting.”

  • “My nephew won’t eat carrots so when I put this one in front of him it took some time to get him to try them but when he did. WOW!!! He not only had seconds but he had thirds. Yipeee!!!! Great carrot recipe. Thanks Dancer.”

  • “These were delish! The kids and DH gobbled them up. I used my fancy cutter to shop up the carrots. We loved the flavour of the glaze. Thanks for posting:)”

  • “We liked these, but found them a little crunchy for our tastes. Next time I’ll cut them in smaller pieces and/or boil them longer.”

  • “My husband is from Vermont and I am always looking for new ways to use VT maple syrup!This recipe was superb!We fought over the last carrots!Thank you!”

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