Maple Glazed Carrots

I feel like since it’s been so cold out the last few days I need to post a hot chocolate recipe or something, but I don’t have any. What I do have, is a recipe for some delicious carrots. (I pre-apologize, I only have one, terrible photo of them.)

The original recipe comes from this book, the same one that my gravy recipe was inspired from. I actually had my students make these twice in class because I love them so much!


One thing I do not recommend is using cilantro in place of the parsley. A few of my students made that mistake and it was just no bueno. Also, don’t get too heavy handed on the syrup. What it calls for is just enough in my opinion, or maybe even a little bit less.

Maple Glazed Carrots
Adapted from On Cooking
Serves 4

1 pound carrots (I used baby carrots)
1 oz. Earth Balance (You could use olive oil, but I love the “buttery” flavor)
To taste- salt and pepper
3/4 fl. oz. maple syrup
1/2 tablespoon chopped parsley

The first thing you want to do is cut your carrots. I just sliced mine. If you are using normal carrots, peel them first.

Bring a pot of water to boil on the stove, and place the carrots in the water for about 5 minutes. You don’t want to really cook them, you still want them firm. Remove from the boiling water.

Saute the carrots in the Earth Balance (olive oil, butter) until they are tender. (The time will vary, depending on how you cut them).

Once they are tender, season with salt and pepper, and drizzle on the maple syrup. Stir, so all the syrup is evenly distributed. Sprinkle with parsley.

And you’re ready to eat!

If you wanted to speed up the process, you could just roast the carrots in oil and add the seasonings at the end, but I just love how these come out sautéed on the stove. They almost have a creamy texture.

I hope you’re all having a good break (If the snow has prolonged your winter break that is!) and are staying warm!! I’ve been taking advantage of the extra time off to prep for teaching a college baking class this semester as well as getting ready for student teaching, which I start on Friday!!! I’m excited and terrified at the same time.

I also want to thank everyone for your kind comments on my last post, and if you haven’t checked it out yet, it’s an awesome recipe for Brie and Candied Walnut Flatbread!!

2 thoughts on “Maple Glazed Carrots

  1. Pingback: Red Potatoes with Gorgonzola and Walnuts | A Tablespoon Of Liz

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