Name: Maple Glazed Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 20 ounces rainbow carrots; 0.5 cup fresh orange juice; 0.5 cup water; 2 tablespoons maple syrup; 0.5 tsp salt; 0.125 tsp black pepper; 0.25 cup flat leaf Italian parsley

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Maple Glazed Carrots

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Ingredients

Warning0 allergens identified

Maple Glazed Carrots

2 tablespoons unsalted butter

20 ounces rainbow carrotsscrubbed clean and green tops removed

½ cup fresh orange juice

½ cup water

2 tablespoons maple syrup

½ tsp salt

⅛ tsp black pepperfreshly ground

¼ cup flat leaf Italian parsleyfreshly chopped

Instructions

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Instructions

In a large Dutch oven or deep sided sauté pan, heat the butter over medium heat. Add the carrots and sauté until just starting to color, about 5 minutes.

Place the orange juice, water, maple syrup and salt and pepper in a small bowl and whisk to combine. Add the orange juice mixture to the carrots and bring to a boil. Reduce the heat to medium low and cover, simmering gently until the carrots are tender, checking for doneness after 10 minutes. Carrots will take anywhere from 10-20 minutes depending on their size. Pro tip: If your carrots are large, cut them in half lengthwise, or even slice on the bias to reduce the cooking time.

Once the carrots are tender, remove them from the pot and place on a serving platter. Increase the heat to medium, and cook the liquid until thickened and syrupy, about 3-5 minutes. Add salt and pepper to taste, and add the carrots back to the pot and toss in the glaze, and place on the serving platter and garnish with chopped parsley. Enjoy!

Nutrition

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Tips & Tricks (5)

Cut Carrots Uniformly 🥕
Cut all carrots to similar thickness (about ¼-inch) to ensure even cooking and prevent some from becoming mushy while others remain firm.
Use Fresh Orange Juice 🍊
Squeeze fresh orange juice rather than using bottled to maximize brightness and acidity, which balances the maple syrup's sweetness perfectly.
Brown the Butter First 🧈
Toast the unsalted butter in the pan until it turns golden and nutty before adding carrots to deepen the overall flavor complexity of the glaze.
Don't Overcrowd the Pan 🍳
Arrange carrots in a single layer with proper spacing to allow caramelization and glaze reduction rather than steaming them in their own moisture.
Finish with Fresh Parsley Last ✂️
Chop and add the parsley just before serving to preserve its vibrant color and fresh flavor, preventing it from turning dark and bitter from the residual heat.