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!
can this be roasted?
I can’t see why not, Ann? Let me know if you try it!
This doesn’t appear to be vegan; perhaps sub out the butter for coconut oil or a vegan butter?
You are absolutely correct, I changed it to say “vegan option” and offered coconut oil as a substitute. Thank you!
Multi colored carrots? who knew? Not me! Looks fantastic. Maple and shallots – great idea
Thank you Eric!
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.
Thanks Joanie, it’s a beautiful cookbook!
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!
That’s awesome Kristen!
I’ve been drooling over all of Katie’s recipes- This looks absolutely delicious too!
I am right there with you Arman 🙂
nice simple side. I like the idea of the multi-colored carrots!
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!