I’ve been getting carrots in my Wickham Farms CSA share for weeks now, and this week is the first time it occurred to me to make glazed carrots. Now, I could weep for all that lost time that we could have been eating sweet, gingery, lovely, brown-butter caramelized glazed carrots.
The only problem with this recipe is that there is never enough. Usually when preparing a carrot dish for my family, I allot 1 carrot per person. In this recipe, I could easily double that amount and there would still be no leftovers. Everyone in my family, including my two children, were literally licking their spoons and plates, trying to get every last morsel of caramelly, buttery goodness.
If you have carrots in your refrigerator, go make this right now. If you don’t, go buy some carrots and make this.
And dare I say it? This is the perfect Thanksgiving side dish. I know I’ll be making it!
Maple Glazed Carrots (serves 4)
- 6-8 medium carrots, peeled and sliced into 1/2″ thick coins
- 4 tbsp maple syrup (please only use Pure Maple Syrup!! None of that HFCS junk!)
- 2 tablespoons butter
- 1/2 tsp grated ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
1. Add the carrots, maple syrup, and the butter to a large saucepan. Add 1/4 cup water and bring to a boil.
2. Add the ginger, salt, pepper, and reduce to a simmer. Simmer, partially covered, for 12-15 minutes, until the carrots are softened but still have a bit of bite to them. It’ll get all bubbly and brown and delectable.
3. Serve hot, with a drizzle of the sauce on top.
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Wondering what to do with all that fresh produce? Here are some resources that may help: