Maple Glazed Baby Carrots Recipes

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

Steps:

• Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
• In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

MAPLE-GLAZED CARROTS

Steps:

• Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
• Transfer carrots to large bowl. Sprinkle with parsley and serve.

MAPLE GLAZED CARROTS

Steps:

• In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.

MAPLE GLAZED CARROTS

Steps:

• 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.
• 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.

MAPLE-GLAZED BABY CARROTS

Steps:

• Cook carrots in boiling water in large saucepan 12 to 14 min. or until tender; drain.
• Bring dressing and syrup to boil in saucepan on medium heat, stirring frequently. Stir in carrots; cook until glaze is thickened, stirring frequently.
• Add butter; stir until melted. Stir in nuts.

MAPLE SYRUP GLAZED BABY CARROTS

Steps:

• Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
• Drain the carrots, then submerge under ice water or very cold water.
• Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
• Just before serving, melt butter in a large frypan over medium-high heat.
• Add maple syrup and toss in cold carrots.
• Stir-fry until browned (about 5 minutes).
• Season with salt, pepper and/or dill.

MAPLE BABY CARROTS

Steps:

• Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat.

MAPLE GLAZED CARROTS

Steps:

• Peel carrots and then slice into 1/2 inch buttons.
• In a sauce pan, melt butter with maple syrup and salt.
• Bring down to a simmer, add carrots and cover.
• Let cook until desired softness (about 20-25 minutes).