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Maple Glazed Carrots
Cook Time
25 mins
Total Time
25 mins
Course: Side Dish
Servings: 4 cups
Author: Katie Webster
  • 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
  1. 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.
  2. 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.
  3. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.