Glazed Carrots with Maple (Printer-friendly)

Tender glazed carrots with sweet maple syrup and crunchy toasted pecans for a flavorful side.

# What You’ll Need:

→ Vegetables

01 - 1 lb carrots, peeled and sliced into 1/2-inch rounds

→ Glaze

02 - 2 tablespoons unsalted butter
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon brown sugar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper

→ Nuts

07 - 1/3 cup pecan halves or pieces, lightly toasted

→ Garnish

08 - 1 tablespoon chopped fresh parsley (optional)

# How to Make It:

01 - Place sliced carrots in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until just tender. Drain thoroughly.
02 - In a large skillet, melt butter over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper until combined.
03 - Add drained carrots to the skillet and toss to coat evenly. Cook, stirring occasionally, until glaze thickens and carrots are glossy, about 5 to 7 minutes.
04 - Stir in toasted pecans and cook for an additional 1 minute to warm through.
05 - Transfer to a serving dish and garnish with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It's the kind of side dish that gets more compliments than the main course, and you'll understand why after one bite.
  • Maple and pecans transform humble carrots into something that tastes like you spent hours in the kitchen when it actually takes half that time.
02 -
  • Don't skip the parboiling step—it ensures your carrots are tender before they hit the glaze, so you're not trying to cook them twice.
  • Watch the glaze carefully in those last few minutes; if it goes too long, it can crystallize and become gritty instead of silky.
03 -
  • Toast your own pecans in a dry skillet for about 3 minutes if they aren't already toasted—it takes almost no time and makes a real difference in flavor.
  • If your carrots are very thick, cut them on a diagonal slice instead of straight rounds; it's prettier and they cook more evenly.