Best Maple Baby Carrots Recipes

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

Steps:

• Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
• In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

MAPLE SYRUP GLAZED BABY CARROTS

Steps:

• Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
• Drain the carrots, then submerge under ice water or very cold water.
• Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
• Just before serving, melt butter in a large frypan over medium-high heat.
• Add maple syrup and toss in cold carrots.
• Stir-fry until browned (about 5 minutes).
• Season with salt, pepper and/or dill.

ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES

Steps:

• Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
• Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
• Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
• Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.

MAPLE BABY CARROTS

Steps:

• Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat.

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE

Steps:

• Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
• Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

MAPLE GLAZED BABY CARROTS

Steps:

• Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
• Drain; set aside.
• Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
• Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
• Add butter; stir until melted.
• Stir in the pecans and serve.

MAPLE PAN ROASTED BABY CARROTS

Steps:

• Heat oven to 400 degrees. In a large 12 inch, ovenproof skillet or saute pan, heat the oil over high heat until hot (not smoking but should crackle when adding carrots). Add carrots and cook, stirring frequently until they blister and turn golden brown in spots, 1-2 minutes. Add the maple syrup, salt, peper and toss well to coat the carrots. Remove from heat. Spread carrots evenly in skillet and transfer it to hot oven. Roast until carrots are tender, brown in spots and just a little shriveled, 12-15 minutes. Season to taste with salt and pepper before serving.

MAPLE BROWN SUGAR BABY CARROTS

Steps:

• Place all ingredients in a saucepan and bring to a boil; reduce heat to medium, cover and simmer until carrots are crisp-tender (about 5-8 minutes).
• Uncover and cook until juices are reduced (about 5 minutes).
• Season with salt and pepper.

MAPLE GLAZED BABY CARROTS

Steps:

• 1. clean and slice carrots diagonally, they should be fairly even in size
• 2. in large skillet, melt butter.
• 3. Add Carrots, syrup, and salt and pepper to skillet
• 4. Bring liquid to a boil.
• 5. Reduce heat to simmer. Simmer partially covered until carrots are tender and liquid is reduced to a glaze. Approximately 12 to 15 minutes.

MAPLE GLAZED BABY CARROTS

Steps:

• COOK carrots in saucepan, in enough boiling water to cover, 12 to 14 min. or until tender. Drain; set aside. MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently. ADD butter; stir until melted. Stir in the pecans.

MAPLE-GLAZED BABY CARROTS

Steps:

• Bring maple sugar, butter, and salt to a boil in a heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes. Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in parsley and season with salt and pepper to taste.

MAPLE-GLAZED BABY CARROTS

Steps:

• Cook carrots in boiling water in large saucepan 12 to 14 min. or until tender; drain.
• Bring dressing and syrup to boil in saucepan on medium heat, stirring frequently. Stir in carrots; cook until glaze is thickened, stirring frequently.
• Add butter; stir until melted. Stir in nuts.