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Maple Glazed Carrots

March 12, 2010

Adding just a bit of sweetener to carrots really brings out their own natural sweetness. A lot of recipes for glazed carrots call for 2 or 3 times as much sweetener or butter, but you really don’t need to use that much.

Maple syrup is a good choice to use because it’s not overly sweet. You could substitute honey or sugar.

It’s such a simple method; there’s not much to say in the way of an introduction. Try it – you’ll like it!

Maple Glazed Carrots

(Printable recipe)

(Serves 2, multiplies easily)

½ – ¾ pound carrots

About 2 teaspoons butter

About 2 teaspoons pure maple syrup

~~~

Wash and peel the carrots. Cut them diagonally into bite-sized pieces.

Put the carrots in a pan and fill it with water until they are almost covered. Add the butter.

Heat, uncovered, over medium-high heat until the water is boiling. Reduce the heat so the water is simmering and continue to cook the carrots uncovered. The idea is to have the water evaporate; if it all evaporates before the carrots a done, add a bit more water.

When the carrots are just about done, add the maple syrup and stir.

Cook until the carrots are done, the water has evaporated, and the carrots have a nice glaze.

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2 Comments leave one →
  1. November 8, 2013 2:47 pm

    These look delicious.

    • November 17, 2013 7:22 am

      Thank you! We actually had them just last night – one of my favorite ways to cook carrots. 🙂

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