My F&W
quick save (...)
Maple-Glazed Carrots
© Con Poulos

Maple-Glazed Carrots

  • FAST

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.

  1. 1 1/2 pounds trimmed baby carrots, preferably heirloom
  2. 2 cups chicken stock
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/2 cup pure maple syrup
  6. 1 anchovy fillet, drained and chopped
  7. 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  8. 2 tablespoons chopped dill
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.