Tested and Perfected by Food and Wine
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.