Honey Maple Glazed Carrots
User Reviews
5
Honey Maple Glazed Carrots
Description
In this recipe, peeled and sliced carrots are simmered briefly in salted water until just tender, then drained. A mixture of butter, dark brown sugar, honey, maple syrup, cinnamon, allspice, and additional salt is added and cooked over medium-high heat until the glaze reduces to coat the carrots in a glossy, flavorful layer.
The carrots remain tender yet firm and take on sweetness and subtle warm spice from the cinnamon and allspice. The butter and syrup combination creates a rich, flavorful coating, balancing savory and sweet elements.
This dish is suitable as a side for holiday meals or whenever a touch of sweet glazed vegetables is desired. For extra flavor, use chicken or vegetable stock instead of water for simmering. A final touch of lemon juice or flaky sea salt before serving can add freshness and texture contrast.
Choosing fresh carrots that are firm and evenly sized ensures even cooking. Trimming carrots for uniform size helps achieve consistent tenderness.
Ingredients
- 1 pound carrot peeled and sliced into 1 inch pieces
- 2 cups water
- 1 teaspoon salt divided
- ½ cup butter or 1 stick, salted
- ½ cup dark brown sugar
- ¼ cup honey
- 1 Tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 Tablespoon parsley optional garnish, chopped
Instructions
- Arrange the carrots. In a large skillet over medium heat, add the carrots with ½ teaspoon salt and water.
- Simmer. Bring to a rapid simmer and cook the carrots until just tender (about 5 minutes)
- Add some flavor. Drain the excess water and add the salted butter, brown sugar, honey, maple syrup, cinnamon, the remaining ½ teaspoon salt, and allspice and stir to coat the carrots evenly and melt the flavors together.
- Reduce the sauce. Increase the heat to medium high and simmer, stirring occasionally, until the sauce is reduced by ⅓ resembling a loose glaze (4-5 minutes).
Notes
- Select bright, hard, and blemish-free carrots for best flavor and texture.
- Trim carrots to uniform size to promote even cooking.
- Simmer carrots in chicken or vegetable stock instead of water to add depth of flavor.
- Before serving, add a squeeze of lemon juice or flaky sea salt to brighten the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 2g | 4% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1143mg | 48% |
| Potassium | 576mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 70g | 140% |
| Vitamin A | 26207IU | 524% |
| Vitamin C | 9mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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