Maple Glazed Carrots
Maple Glazed Carrots are a standard in many higher-end restaurants. In fact, you’ll find more maple glazed entrees and side dishes at nicer restaurants than other levels because of the higher cost of maple syrup. Some us grew up with versions of glazed carrots. You can use brown sugar as our parents and grandparents used, but we like using maple syrup and maple sugar. The maple touch makes the flavor extra special, as you know if you’ve had them made with maple.
Maple Glazed Carrots with the sweetness of the glaze make a wonderful side dish to an oven-baked ham, pan roasted pork medallions, braised short ribs, and other savory entrees. Try them for yourself. And if you already make them using brown sugar, try the maple syrup and maple sugar for a new flavor experience.
1 Pound Carrots, sliced into 1″ pieces
1 Tablespoon Canola, Avocado or Olive Oil, depending on your preference
¼ Cup Maple Syrup
½ Cup Low-Sodium Chicken or Vegetable Stock
1 Tablespoon Red Wine Vinegar
1 Tablespoon Butter
1 Tablespoon Maple Sugar
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
In a large skillet, over medium-high heat, heat the teaspoon of oil. Add the sliced carrots, stir to coat with the oil. Cook for 2 to 3 minutes, until they start to brown. If you use a non-stick skillet, they might not brown.
Add the maple syrup, broth, vinegar, salt and pepper. Bring to a boil, cover, reduce the heat and simmer for 10 minutes. The carrots will be crisp, but fork tender. Uncover and increase the heat to medium-high. Cook for 10 to 11 minutes, until the maple broth has reduced to a thicker syrup.
Turn off the heat. Add the butter. Once melted, gently stir the carrots, adjust the salt and pepper. Transfer to a serving bowl and sprinkle the maple sugar over them. Serve immediately.