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Maple-Glazed Carrots

Sarah Jay

Servings: four to six.

These are delicious with roast pork and cornbread. Pure maple syrup is essential.


  • 1-1/2 lb. carrots (about 8), peeled and trimmed
  • About 1 cup water
  • 2 Tbs. unsalted butter
  • 1-1/2 Tbs. pure maple syrup
  • 1 tsp. kosher salt; more as needed

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 40
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 360
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 1


  • Cut the carrots using the roll cut: Trim the tip of the carrot with a sharp diagonal cut. Roll the carrot 180 degrees and cut off a 1-inch piece, keeping your knife at the same diagonal angle as the original cut. Continue to roll and cut the carrot in this way. If the carrot widens dramatically toward the top, adjust the knife angle and carrot length so the pieces are all about the same size.
  • Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, maple syrup, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), about 10 min. Uncover and continue to boil until the liquid evaporates and forms a syrup and the carrots start to caramelize and become lightly tinged with brown. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch of salt, if needed, and serve.


Rate or Review

Reviews (3 reviews)

  • downsbem | 01/12/2020

    A quick and easy way to cook carrots for a Sunday meal. They cook up very nicely when they are cut on the diagonal. I used pure maple syrup and they were not overly sweet. We paired them with a beef roast and mashed cauliflower and potatoes and it was another delicious meal.

  • SusanCooks | 12/25/2008

    My family found these carrots too sweet.

  • whatscooking | 05/03/2008

    We loved this carrot dish. I didn't make the whole recipe and was a little loose with the measurements but still it turned out really well. Great recipe. And delicious with roast pork as suggested.

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