Monday, October 3, 2011

Maple Glazed Carrots

I don't know about you but I'm a side dish kinda gal.
I think that is what I love most about buffets and potlucks - all the side dish choices!
I get positively giddy. I think I could fill an entire plate up with sides and be as happy as a clam.  One of my favorites are these carrots. 

I remember the first time I made these glazed carrots. My parent's were visiting. I don't even remember what I made for supper that night but we needed a side dish. I had baby carrots but I didn't want to just steam them as I normally would do.  I wanted to dress these babies up a little.  So in went the butter, then the brown sugar and I decided they needed just a little something more. So in went a touch of fresh maple syrup that my Uncle had brought for me when he was visiting us from Wisconsin and voila!

(A special note to my Uncle Marvin, we need more maple syrup please!)
Side note: My Grandma's side of the family owns a maple syrup "sugar shack" up in Wisconsin where they produce some of the best maple syrup.  You just can't beat the real stuff! But, it can be pretty pricey at the local grocery store for everyday use so we usually go with the maple-flavored stuff (as seen below) when I can't get my hands on my family's stock.
Ingredients:
3 Tbsp. Butter
3 Tbsp.Brown Sugar, packed (Light or Dark)
1 Tbsp.Maple Syrup
1 pound Baby Carrots (or whole carrots chopped into chunks)


Directions:
 In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted. 
 Add the carrots and toss to coat. Cover and reduce the heat to low. 
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
  Now dig in!
Enjoy!




Carrots here are served with my Slow Cooker Pot Roast - so good!

18 comments :

  1. Definitely a family favorite here -- we use the "real" stuff too and I was pleased to get a quart of the good stuff from our trip to Vermont this past summer!

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  2. Your pictures are amazing and these carrots look scrumptious!!! Thanks for sharing =))

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  3. Ok, I admit it; I'm a buffet gal as well. I love trying all the new dishes provided.

    Side dishes are what make the world go round. Maple and carrots; yum. This looks fantastic.

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  4. AH-mazing!! I love side dishes too. I LIVE for the side dishes during Thanksgiving, haha. I love your carrots! My mom and I make something VERY similar to this. They are a fantastic side. Sweet and crunchy and delish!

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  5. I make glazed carrots for a snack all the time.... A little honey, a little dill, some cooked carrots. Perfection.

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  6. These look delicious! Might be on our Thanksgiving table! Thanks for sharing!

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  7. Carrots are a hit at home, ever more making this recipe you have shared, nice and glossy looking carrots.

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  8. YES oh YES! I'm a side dish kinda gal too! I love glazed carrots - this is such a simple recipe too. And homemade maple syrup can't be beat either. Thanks much for sharing.

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  9. I'm always on the hunt for a new side dish. This one sounds yummy and fall-ish. Thanks Brandie.

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  10. These look great. A wonderful, delicious, quick side. Thanks for sharing them!

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  11. These look so good! Carrots are one of my favorite side dishes.

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  12. My fridge just broke and I'm trying to cook all the contents! This is just perfect for our mini carrots.

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  13. I just printed out several of your recipes that I have read throughout the year- and thought they looked wonderful. Now it is my goal to make each one. I know that my family will enjoy them.

    Your little boy is precious. I have 2 sons, ages 21 and 23.

    Thanks for sharing with us. Happy New Year to you and your family!

    Pam

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  14. Pam, thank you so much! I hope you enjoy all the recipes you try!! Happy New Year!

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  15. So good! A new favorite side for this family!

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  16. Hi Samantha - thank you for the comment! So happy you liked this recipe!

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  17. I always do something similar to yam and sweet potato, but never thought of baby carrots. This is a great idea. And I always bake the yam or sweet potato first then just coated them with syrup. Because I am always afraid to burn the syrup if cooking it for too long. this time, guess I will try baby carrot. :)

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