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Maple-Glazed Carrots
Photo: Christopher Hirsheimer
SERVES 8
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.
12 large carrots, peeled
8 tbsp. butter
1⁄4 cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
1 tbsp. fresh thyme leaves
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.
Ratings & Reviews (2)
I've contributed this dish for several years now to Thanksgiving and Christmas celebrations and it's always a big hit. I cut down on the amount of butter because the resulting liquid is just too much. It's easy to prepare in advance by undercooking the carrots then reheating and adding the thyme at the last minute. It doesn't get more fresh and simple than this.
Maple-Glazed Carrots
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