Maple Glazed Carrots Recipe - Allrecipes.com
Maple Glazed Carrots Recipe
  • READY IN 30 mins

Maple Glazed Carrots

Recipe by  

"A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
  2. Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Apr 10, 2014

These were very good. I only had regular carrots, so I sliced them and steamed them. One of my kids loved them, the other one not so much. I thought it was a nice change.

 
Jan 22, 2014

I love my carrots like this. I add a little more salt for that sweet/salty contrast. Very simple!

 

6 Ratings

Dec 09, 2013

Made this yesterday. Roasted the carrots instead of boiled them and used large carrots cut up as I didn't have baby carrots. It was very tasty.

 
Mar 16, 2014

I sliced fresh organic whole carrots, steamed them in the microwave for 2 min 15 seconds, and drizzled on the maple syrup-butter mixture. This was a nice side dish for a roasted pork loin, mashed potatoes, and freshly-cooked apples. It really doesn't get much easier than this.

 
Jan 02, 2014

This was lovely! I had regular carrots on hand so cut those into thick (1/2-inch) medallions & roasted them. The glaze was lovely. I will definitely be making this again.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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