Maple Braised Carrots
User Reviews
5
Maple Braised Carrots
Description
This recipe begins by softening finely chopped shallots in butter, creating a mellow base flavor. Carrot matchsticks are added alongside kosher salt and pepper, then coated with pure maple syrup and chicken or vegetable broth. The mixture is brought to a boil, cooked covered to tenderize the carrots, then uncovered to reduce the liquid to a sweet glaze.
The carrots absorb the maple syrup while braising, resulting in a tender texture with a glossy, lightly sweetened finish. The dish ends with fresh chopped Italian parsley stirred in to lend brightness and a subtle herbal note.
These carrots work well as a side vegetable, providing a natural sweetness that complements roasted meats or grain dishes. Using pure maple syrup, not imitation, ensures authentic flavor, and vegetable stock can be substituted for a vegetarian version. The dish can be made in advance and gently reheated.
Ingredients
- 2 tablespoon butter unsalted
- 1 shallot finely chopped
- 4 large carrot 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.
- Add the shallots and cook, stirring often, until soft, about 4 minutes.
- 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.
- 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.
Notes
- Use pure maple syrup instead of imitation to maintain authentic flavor.
- Substitute vegetable stock for chicken stock to make the dish vegetarian.
- Carrots may be cut into medallions if preferred over matchsticks.
- The dish can be prepared a few hours ahead and reheated in the skillet before serving.
- Fresh carrots provide the best texture and flavor; canned carrots are less ideal.
- To serve a large group, this recipe can be doubled or tripled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | -2g | -10% |
| Cholesterol | 34mg | 11% |
| Sodium | 857mg | 36% |
| Potassium | 652mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 24572IU | 491% |
| Vitamin C | 12mg | 13% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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