Glazed Carrots with Maple Syrup and Brown Sugar Recipe

Introduction

Glazed carrots are a simple, sweet side dish that brings out the natural flavor of fresh carrots with a buttery, maple-infused glaze. This recipe is easy to prepare and perfect for adding a touch of elegance to any meal.

Ingredients

• 1 pound carrots (cut into 2-inch sticks)
• ½ cup water
• 2 tablespoons brown sugar (tightly packed)
• 1½ tablespoons butter
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon salt (plus additional to taste, as needed)
• Black pepper (to taste)

Instructions

1. Step 1: Combine the carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
2. Step 2: Stir occasionally until the butter is melted. Then increase the heat to medium-high and bring the mixture to a boil.
3. Step 3: Reduce the heat to a simmer, cover the skillet, and cook for 8–10 minutes or until the carrots are just becoming tender when pierced with a fork.
4. Step 4: Remove the lid and turn the heat up to high. Continue cooking until the water evaporates and the carrots are coated in a glossy glaze.
5. Step 5: Season with salt and black pepper to taste, then serve warm.

Tips & Variations

• Use honey instead of maple syrup for a slightly different sweetness and flavor.
• For extra depth, add a pinch of cinnamon or a splash of orange juice during cooking.
• If you prefer softer carrots, extend the simmering time by a few minutes.

Storage

Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to loosen the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or baby carrots instead?

Yes, frozen carrots can be used but may require slightly less cooking time. Baby carrots work well too and can be cooked whole or halved for quicker cooking.

How do I make the glaze thicker?

To thicken the glaze, cook the carrots uncovered over higher heat until most of the liquid evaporates and the glaze becomes sticky and coats the carrots evenly.