This decadent side dish is lightly sweet and super delicious. These Maple Glazed Carrots are a great way to get your kids to love their vegetables!
When I heard that my dear friend Katie over at Healthy Seasonal Recipes was writing a cookbook titled, maple, I swear she wrote it for me. I know I am not alone in my love affair for everything maple syrup and this cookbook is absolutely gorgeous. You see Katie and I share the same passion for health and wellness (and apparently maple syrup) and I love flipping through the pages and picking out what recipe I am going to make next. The list is long!
All of the pictures in this book are just as beautiful as the cover. I can't wait to make so many of these recipes! I decided to start with the Maple Glazed Carrots. I thought it would be fun to use tricolor carrots too. How pretty are these?
The recipe is simple and straight forward. I was able to make this while helping with my kids' homework! How's that for multi-tasking?
Ingredients
- 1 tablespoon unsalted butter or coconut oil to make it vegan
- 1 shallot minced
- 1 ⁄4 cup water
- 1 ⁄4 cup dark pure maple syrup
- 1 ⁄2 teaspoon salt or to taste
- 1 ⁄4 teaspoon ground cinnamon
- 5 cups sliced carrots about 1⁄4-inch thick
- 4 teaspoons apple cider vinegar
Instructions
- Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
- Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
- Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Go get your copy today! It makes a great gift too. Thanks for stopping by!
Ann Einhorn
can this be roasted?
lauren.kelly
I can't see why not, Ann? Let me know if you try it!
guest
This doesn't appear to be vegan; perhaps sub out the butter for coconut oil or a vegan butter?
lauren.kelly
You are absolutely correct, I changed it to say "vegan option" and offered coconut oil as a substitute. Thank you!
Eric
Multi colored carrots? who knew? Not me! Looks fantastic. Maple and shallots - great idea
lauren.kelly
Thank you Eric!
Katie | Healthy Seasonal Recipes
Yay! I am so glad you made this classic recipe from the book. I love that you used these colorful carrots. Thank you so much for sharing it with your readers. You are the best!
Joanie @ Zagleft
What a wonderful side dish and so beautiful too. Thank you for sharing the recipe and Katie's cookbook, I'll need to pick one up.
lauren.kelly
Thanks Joanie, it's a beautiful cookbook!
[email protected]+A+Mind+Full+Mom
I would love this cookbook as well! My brother in law taps his own fresh maple syrup and that is our Christmas gift each year--love it!
lauren.kelly
That's awesome Kristen!
Arman @ thebigmansworld
I've been drooling over all of Katie's recipes- This looks absolutely delicious too!
lauren.kelly
I am right there with you Arman 🙂
David @ CookingChat
nice simple side. I like the idea of the multi-colored carrots!