Maple Honey Glazed Carrots

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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Maple Honey Glazed Carrots bring a luscious sweetness and a hint of tang to your table, making them a perfect side dish for any occasion. This recipe combines simple ingredients to create a delightful balance of flavors that will elevate your meal without much fuss.

Ingredients for Maple Honey Glazed Carrots

The star of this dish is undoubtedly the carrots. Their natural sweetness is enhanced by the glaze, making them a vibrant, flavorful side dish. The butter adds a rich, creamy base that helps carry the flavors of the glaze. Maple syrup brings an earthy sweetness, while honey adds a floral note that complements the carrots perfectly. A touch of Dijon mustard introduces a subtle tang, balancing the sweetness. Salt and black pepper are essential for seasoning, bringing out the best in each ingredient. Finally, a sprinkle of fresh parsley adds a pop of color and a hint of freshness, making the dish visually appealing and aromatic.

Tips & Tricks

  • If you prefer your carrots a bit crisper, reduce the simmering time slightly. Taste test to achieve your desired texture.
  • Use real maple syrup for the best flavor. Imitation syrup often lacks depth.
  • You can prep the carrots a day ahead and store them in the fridge until you're ready to cook.

Serving Suggestions

These glazed carrots pair wonderfully with roasted meats like chicken or pork. They also complement hearty grains like quinoa or wild rice. For a vegetarian meal, serve them alongside a rich, creamy risotto or a nutty farro salad.

Frequently Asked Questions

Can I use baby carrots instead?
Yes, baby carrots work well. Just adjust the cooking time as they may cook faster.
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and gently reheat it before serving. The flavors intensify over time.
What if I don't have Dijon mustard?
Yellow mustard can be used as a substitute, though it will have a milder flavor.

Maple Honey Glazed Carrots Recipe Walkthrough

Start by gathering all your ingredients, which makes the cooking process smoother. Melt the butter in a large pan over medium heat. Once it's melted and slightly bubbling, add the sliced carrots. Stir them occasionally to ensure they cook evenly, letting them soak up that buttery goodness.

After about 5 minutes, it’s time to introduce the glaze. Stir in the maple syrup, honey, and Dijon mustard, followed by the salt and black pepper. Mix well so all the carrot slices are well coated with the glaze.

Cover the pan and reduce the heat to low, allowing the carrots to simmer gently for about 15 minutes. This step is crucial as it lets the carrots become tender and soak up all the flavors. Check them occasionally to make sure they don’t stick or burn.

Once the carrots are tender, uncover the pan and increase the heat to medium-high. This will help thicken the glaze. Keep stirring for about 3 minutes until the glaze is nice and glossy, clinging to the carrots.

Finish by sprinkling with fresh parsley for a touch of color and freshness. Serve hot and enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Uses simple pantry staples and fresh ingredients.
  • Offers a delightful sweet and savory flavor profile.
  • A crowd-pleaser at holiday gatherings or family dinners.

Ingredients

1 pound of carrots, peeled and sliced
2 tablespoons of unsalted butter
2 tablespoons of maple syrup
1 tablespoon of honey
1 teaspoon of Dijon mustard
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of chopped fresh parsley

Step-by-step Instructions

1. In a large pan, melt the butter over medium heat.
2. Add the sliced carrots and cook for 5 minutes, stirring occasionally.
3. Stir in the maple syrup, honey, Dijon mustard, salt, and pepper.
4. Cover the pan and reduce the heat to low, letting the carrots simmer for 15 minutes or until tender.
5. Uncover the pan and increase the heat to medium-high, allowing the glaze to thicken for about 3 minutes.
6. Sprinkle with fresh parsley before serving.

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