Maple-Glazed Carrots

Sweet, tender carrots make a perfect side for turkey or brisket. Try using colorful heirloom carrots, as shown here, to add an extra punch of color to this vibrant dish.
Maple-Glazed Carrots

Photo: Yvonne Duivenvoorden

By Jill Silverman Hough

Serves: 10
Hands-on time: 20 minutes
Total time: 30 minutes


  • 2 tbsp olive oil
  • 2 lb carrots, peeled and cut diagonally into 1/4-inch slices (about 6 1/2 cups)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 tsp sea salt, plus additional to taste
  • 2 tbsp pure maple syrup
  • 1 tbsp organic unsalted butter
  • 1 1/2 tsp chopped fresh flat-leaf parsley


  1. In a 12- to 14-inch skillet on medium-high, heat oil. Add carrots and cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Stir in broth and 1/2 tsp salt, scraping up any browned bits in the skillet with a spoon, and bring to a boil. Reduce to a simmer, cover and cook until carrots are tender, about 5 minutes.
  2. Uncover, increase heat to medium-high and cook until liquid has almost entirely evaporated, 1 to 2 minutes. Remove from heat and stir in maple syrup and butter, stirring until butter melts. Add traditional salt and sprinkle with parsley.

Nutrients per serving (1/2 cup maple-glazed carrots): Calories: 84, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 3 g, Sugars: 7 g, Protein: 1 g, Sodium: 166 mg, Cholesterol: 3 mg



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