Maple Braised Carrots

An oval serving dish filled with maple glazed carrots with colorful napkin nearby.

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 243kcal

Author: Kris Longwell

These carrots are amazing. Peel carrots, and then cut into equal-sized 'sticks.' Saute shallots in butter, throw in the carrots with salt, pepper, maple syrup, and stock (chicken or vegetable)...and finish with fresh-cut parsley...and they are an incredible side dish to a very special meal.

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Equipment

Large saucepan or skillet with a tight-fitting lid

Ingredients

2 tablespoon unsalted butter
1 shallot finely chopped
4 large carrots peeled, cut into ¼" match sticks
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
¼ cup pure maple syrup
¾ cup chicken stock or vegetable stock
1 tablespoon Italian parsley fresh, finely chopped

Instructions

Heat the butter over medium heat in a large skillet with a tight-fitting lid.
2 tablespoon unsalted butter
Add the shallots and cook, stirring often, until soft, about 4 minutes.
1 shallot
Add the carrots to the pan and season with salt and pepper. Raise the heat to high and add the pure maple syrup and broth.
4 large carrots, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, ¼ cup pure maple syrup, ¾ cup chicken stock
Bring to a boil, then reduce the heat to medium-high, cover, and cook for 8 minutes.
Uncover and continue to cook until the liquid has reduced to a glaze and the carrots are very tender, about 10 minutes longer.
Stir in the parsley and serve at once.
1 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If desired, you can slice the carrots into circular medallions. Fresh carrots are far superior to canned carrots, but in a pinch, they'll still be good. Drain the carrots before proceeding with the recipe.

Be sure to go with Pure Maple Syrup, not imitation syrup, or pancake syrup.

To make the dish 100% vegetarian, use vegetable stock in place of chicken stock.

You can make the dish a few hours in advance of serving, if necessary. Reheat in the skillet before serving. We do recommend serving this, however, fresh off the stove.

This recipe can easily be doubled, or even tripled, to serve a large group.

Nutrition