Maple Glazed Carrots

$- 1 lb baby carrots (or regular carrots, sliced into sticks) - 3 tablespoons unsalted butter - 1/4 cup pure maple syrup - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - 1 tablespoon lemon juice - 1/4 teaspoon cinnamon (optional) - Add 1/4 teaspoon of cinnamon for a warm spice. - For a fresher taste, try adding orange zest. Each serving provides about: - Calories: 120 - Fat: 6g - Carbohydrates: 18g - Protein: 1g - Fiber: 2g - Sugar: 10g These maple glazed carrots offer a sweet and healthy side. The butter and maple syrup provide rich flavor, while thyme adds a nice herbal note. Adjust the seasoning to fit your taste. This dish is perfect for any meal, adding color and sweetness to your plate. {{ingredient_image_1}} Start with one pound of baby carrots. If you have regular carrots, slice them into sticks about a quarter-inch thick. Wash the carrots well. If needed, peel them to remove the skin. This step ensures they taste fresh and clean. 1. Melt three tablespoons of unsalted butter in a large skillet over medium heat. 2. Once the butter is melted, add the carrots to the skillet. Sauté them for about five minutes. Stir occasionally until they begin to soften. 3. Pour in one-quarter cup of pure maple syrup. Add one teaspoon of fresh thyme leaves, salt, and pepper. If you want, sprinkle in a quarter teaspoon of cinnamon for extra warmth. 4. Stir well to coat all the carrots in the sweet mix. 5. Lower the heat and cover the skillet. Let the carrots cook for ten to fifteen minutes. This makes them tender and allows the glaze to thicken. Stir them once in a while to prevent sticking. 6. Remove the skillet from heat and add one tablespoon of lemon juice. This brightens the flavors. 7. Taste your carrots and adjust the seasoning if needed. Serve the maple glazed carrots warm. Use a decorative bowl for a nice touch. Drizzle some extra maple syrup on top. Garnish with a sprig of fresh thyme for a pop of color. These carrots make a great side dish for any meal. Enjoy their sweet and savory flavor! To make maple glazed carrots, start with even cooking. Use baby carrots for quick prep. If using regular carrots, cut them into 1/4 inch sticks. This size ensures they cook evenly. Sautéing them first helps to soften the carrots. Cook them in butter for a rich flavor. Adding the maple syrup later lets the carrots absorb the sweetness. You can adjust the sweetness to your taste. If you prefer a sweeter dish, add more maple syrup. For less sweetness, reduce the syrup. The thyme adds a fresh, earthy taste. If you want a twist, try adding a pinch of cinnamon. Lemon juice at the end brightens the flavor. Always taste before serving to ensure it’s just right. A large skillet works best for this recipe. It allows the carrots to cook evenly. A wooden spoon is great for stirring. Use a sharp knife for cutting the carrots. A measuring cup and spoons help with precise ingredient amounts. If you have one, a lid for the skillet helps trap steam and cook the carrots faster. Pro Tips Choose the Right Carrots: Opt for fresh, vibrant baby carrots for the best flavor and sweetness. If using regular carrots, select those that are firm and free of blemishes. Don't Rush the Cooking: Allow the carrots to cook slowly to develop their natural sugars. This enhances the caramelization and gives a richer flavor. Adjust Sweetness: Feel free to adjust the amount of maple syrup based on your personal preference. You can also mix in a little brown sugar for an extra touch of sweetness. Garnish for Presentation: For a beautiful presentation, consider garnishing the dish with toasted nuts or a sprinkle of feta cheese along with the thyme. {{image_2}} You can swap baby carrots for other veggies. Try using sliced parsnips or sweet potatoes. Both add a nice sweetness. You can even use green beans for a crunchy twist. Just adjust the cooking time to keep them tender but crisp. Adding flavors can change the dish. Try mixing in garlic for a savory touch. A pinch of ginger gives a warm spice. You can also use orange juice instead of lemon for a zesty kick. If you like heat, a bit of cayenne can bring a fun balance. To make this dish vegan, replace butter with coconut oil or a vegan butter. Maple syrup keeps it sweet and natural. This way, you keep all the flavor without dairy. It is an easy switch and still tastes great! To store your maple glazed carrots, let them cool first. Place them in an airtight container. This helps keep them fresh. Store the container in the fridge. They will last for about 3 to 4 days. If you notice any signs of spoilage, toss them out. When you’re ready to eat leftovers, you can reheat them easily. Place the carrots in a skillet over medium heat. Add a splash of water or broth to keep them moist. Stir them gently until they are hot. You can also use a microwave. Just cover them and heat for 1 to 2 minutes. Check if they are hot enough before serving. Freezing maple glazed carrots is simple but requires some care. First, cool the carrots completely. Then, place them in a freezer-safe bag. Squeeze out as much air as possible before sealing. They can last in the freezer for up to 3 months. When you want to eat them, thaw in the fridge overnight. Reheat as mentioned above. Enjoy your sweet and tasty side dish even later! You can make maple glazed carrots without butter by using oil. Simply replace the butter with olive oil or coconut oil. Start by heating the oil in your skillet. Then, add the carrots and sauté them until they soften. After that, pour in the maple syrup and follow the same steps as the original recipe. The glaze will still taste sweet and delicious. Yes, you can prepare maple glazed carrots ahead of time. Cook the carrots as usual, then let them cool. Store them in an airtight container in your fridge. When you are ready to serve, simply reheat them in a skillet over medium heat. You may want to add a splash of maple syrup to freshen the flavors. Maple glazed carrots pair well with many dishes. They complement roasted chicken, pork chops, or grilled salmon nicely. You can also serve them alongside a hearty grain like quinoa or rice. Their sweet and savory flavor enhances any meal, making them a perfect side dish for any occasion. This blog post covered how to make delicious maple glazed carrots. We looked at key ingredients and optional ones for extra flavor. You learned step-by-step cooking tips and smart serving ideas. We explored storage methods, including reheating and freezing leftovers. You also found answers to common questions. Maple glazed carrots are tasty and simple. With a few tricks, you can enjoy these carrots in many ways. Keep experimenting to find your perfect recipe. Enjoy your cooking!$

A delicious side dish of baby carrots glazed with maple syrup and butter, enhanced with thyme and a hint of lemon.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb baby carrots (or regular carrots, sliced into sticks)
3 tablespoons unsalted butter
1 quarter cup pure maple syrup
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
to taste salt and pepper
1 tablespoon lemon juice
1 quarter teaspoon cinnamon (optional)

Instructions

Begin by washing and peeling the baby carrots if they are not pre-peeled. If using regular carrots, slice them into sticks about 1/4 inch thick.
In a large skillet, melt the butter over medium heat.
Add the carrots to the skillet and sauté them for about 5 minutes, stirring occasionally until they start to soften.
Pour the maple syrup over the carrots. Add in the thyme, salt, pepper, and cinnamon if using. Stir well to coat all the carrots in the mixture.
Reduce the heat to low and cover the skillet. Allow the carrots to cook for an additional 10-15 minutes until they are tender and the glaze has thickened, stirring occasionally.
Remove the skillet from heat and stir in the lemon juice for a burst of freshness.
Taste and adjust seasoning if necessary.

Notes

Serve warm in a decorative bowl, drizzled with extra maple syrup and garnished with fresh thyme.

Keyword carrots, glazed, maple syrup