Maple-Glazed Carrots

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're well glazed; a little butter finishes the dish.

  • Total Time:
  • Servings: 4

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  • 1 1/2 pounds trimmed baby carrots, preferably heirloom
  • 2 cups chicken stock
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup pure maple syrup
  • 1 anchovy fillet, drained and chopped
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons chopped dill

How to make this recipe

  1. In a deep skillet, combine the carrots and chicken stock and season with salt and pepper. Bring to a boil. Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes. Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes. Stir in the anchovy until dissolved. Remove the skillet from the heat and whisk in the butter one cube at a time. Stir in the dill and season with salt.

Contributed By Photo © Con Poulos Published February 2014

483511 recipes/maple-glazed-carrots 2014-01-10T20:54:32+00:00 Hugue Dufour fall|winter|christmas|easter|thanksgiving|side-dishes|4|basic-easy|fast|gluten-free|healthy|staff-favorite|weeknight-dinner february-2014 recipes,maple-glazed-carrots 483511

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