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Maple Glazed Carrots

Thinly peeled or scrubbed carrots are cooked in butter until tender and lightly caramelized. Maple syrup is added to create a glossy, sweet glaze that coats the carrots with a rich, smoky flavor, finished with a sprinkle of sea salt and black pepper for balance. The dish boasts a tender texture with caramelized edges and a vibrant amber appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 lb Carrots preferably medium-sized, peeled or scrubbed
  • 2 tablespoons Butter or ghee for nuttier flavor
  • 3 tablespoons Maple syrup pure maple syrup for rich sweetness
  • a pinch Sea salt to enhance the flavors
  • freshly cracked Black pepper for subtle heat and depth
  • chopped Parsley optional, for garnish and brightness
  • a splash Lemon juice optional, to brighten the glaze

Equipment

  • Large Skillet
  • Peeler or scrub brush
  • Spatula or wooden spoon
  • Measuring spoons

Method
 

  1. Peel the carrots if they are thick; otherwise, scrub them clean to retain their natural texture and appearance.
  2. In a large skillet over medium heat, melt the butter until it starts to bubble and releases a fragrant aroma.
  3. Add the carrots to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften and develop a slight caramel color on the edges.
  4. Pour in the maple syrup and sprinkle with a pinch of sea salt and freshly cracked black pepper.
  5. Stir the carrots thoroughly to coat them evenly with the syrup and butter mixture, then cook for another 8-10 minutes, stirring occasionally, until the carrots are tender and glazed with a sticky, caramelized coating.
  6. Taste the glaze and adjust the salt or syrup if needed, ensuring it’s rich, sticky, and a deep amber color.
  7. Remove the skillet from heat, add a splash of lemon juice if desired, and let the carrots rest for 2 minutes.
  8. Transfer the glazed carrots to a serving dish, sprinkle with chopped parsley for a pop of color, and serve warm.