Trying to think of new and exciting ways to serve the common carrot? Has your only experience with cooked carrots been straight out of the can? Or perhaps the only way you’ve encountered them is raw on a veggie platter with ranch dip. (No judgment here, I like ‘em that way too!)
If you’re looking for a classy and delicious way to up your carrot game, consider glazing them.
I know it looks fancy and difficult, but I promise they are not. Don’t forget, Momma is a lazy cook. Which is why the recipe I’ve provided uses baby carrots. They help skip the step of peeling and slicing the carrots. Which you are entirely welcome to do. This cooking process works on both the small version of the root vegetable as well as the larger one.
Glazed Baby Carrots
Course: VegetableCuisine: HomestyleDifficulty: Easy4
servings1
minute15
minutesIngredients
1 pound baby carrots
2 T butter
3 T maple syrup
salt and pepper, to taste
chopped parsley, optional garnish
Directions
- Boil or steam carrots until just tender, approximately 5-7 minutes. Drain and set aside.
- In a large skillet or pan, melt butter over medium heat, then add maple syrup. Mix well to combine.
- Add carrots to skillet and toss gently until covered with glaze.
- Simmer in glaze until syrup glaze has thickened, approximately 2-3 minutes.
- Add salt and pepper to taste, then garnish with parsley if desired.
Notes
- If using whole carrots in this recipe, peel them, then slice into coins. Proceed with recipe.
- Pepper might seem like a strange seasoning, but the pungent kick against the sweet glaze is remarkably good. Don’t go overboard, but it’s a great addition.
- If you don’t have maple syrup at hand, brown sugar, honey, or molasses are solid substitutions.
