Maple Glazed Carrots is one of those side dishes that could almost pass as dessert! These carrots are gorgeous served with Thanksgiving Dinner, Easter, or even weeknight meal!
As you know we are eating from our garden every day! I love that! Payson loves to pick carrots from the garden, wash them in the hose, or not, and eat them. One time this summer I even caught him eating the stem of the carrot. He said it was good, I’ll take his word on that one. When Carson was a little boy he used to beg me to make “soft” carrots. Those two boys just love carrots!
Today I decided to make them these extra yummy soft carrots. They are so good I think I could eat them for dessert with a little scoop of vanilla ice cream on top. I might actually try it sometime. It would be a little like carrot cake with ice cream, right? Whether you eat these for dessert or as a side dish, you will fall in love with them.
Pick a few carrots from the garden, or buy a few from the store. Cut them into sticks. My carrots were pretty fat so I cut mine into quarters.
Warm a skillet over medium high heat. You want it pretty hot. Melt a little butter and throw the carrots in the skillet. At this point you just want to sear them to get that pretty color on them. We could end the recipe right here, but I can’t leave well enough alone.
Turn the heat down to medium low. Add a little more butter. It’s good for you. Besides, remember you have to buy butter to support me!
Add some pure maple syrup.
And a salt and a little brown sugar. For good measure! Let the carrots cook in the glaze, uncovered, for about 10 minutes. Stir it often. The glaze will begin to reduce and get thick.
Place the carrots in a serving dish. Pour the rest of the glaze from the pan over the carrots.
I garnished with a little sprig of oregano. I used it because it was already in my garden. Besides I can’t get over how beautiful the orange carrots and green oregano look together. I can’t help it. I’m all about color. If you don’t have oregano in your garden you can use any garnish you want.
Or don’t use any garnish at all. I sprinkled with a little freshly ground black pepper too!
These would be absolutely gorgeous at any Thanksgiving Dinner. They would also be perfect next to your Christmas prime rib! Seriously, if you don’t make anything else this week, you gotta make these! They will change your life for sure!
Maple Glazed Carrots
- 10 carrots about
- 4 T. butter divided
- 1/2 t. Kosher salt
- 1/3 c. pure maple syrup
- 2 T. brown sugar
- freshly ground black pepper
- sprig of oregano
- Wash and slice carrots into sticks.
- Heat skillet over medium high heat. Add 2 tablespoons of butter. Saute carrots until a they get a nice color on them. Should take just a few minutes.
- Turn skillet down to medium low. Add salt, syrup and brown sugar, and remaining butter.
- Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir often.
- Put carrots in a serving dish. Sprinkle with black pepper. Garnish with oregano sprig.