Maple Glazed Carrots
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
(Serves 2, multiplies easily)
½ – ¾ pound carrots
About 2 teaspoons butter
About 2 teaspoons pure maple syrup
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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.
In the kitchen with Kath 
These look delicious.
Thank you! We actually had them just last night – one of my favorite ways to cook carrots. 🙂