Maple Vanilla Carrots Recipes

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

Steps:

• For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
• For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

MAPLE GLAZED CARROTS

Steps:

• In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.

MAPLE-BRAISED CARROTS

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

MAPLE RAISIN CARROTS

Steps:

• In a large saucepan, melt butter. Stir in brown sugar and syrup. Cook, uncovered, over medium heat for 3-5 minutes or until thickened. Stir in carrots and raisins. Sprinkle with salt and pepper. Cook 3-5 minutes longer or until carrots are tender.

VANILLA GLAZED CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
• Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

MAPLE GLAZED CARROTS

Steps:

• Peel carrots and then slice into 1/2 inch buttons.
• In a sauce pan, melt butter with maple syrup and salt.
• Bring down to a simmer, add carrots and cover.
• Let cook until desired softness (about 20-25 minutes).

MAPLE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until tender. Drain. Stir in syrup and tarragon.

MAPLE-AND-LIME-GLAZED CARROTS

Steps:

• Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
• Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
• Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.