Maple Glazed Carrots

I never really liked carrots as a kid but after forcing myself to eat them recently I have actually grown to enjoy them quite a bit. I prefer them raw but I like them cooked too. Especially when they are simmered in butter, brown sugar and pure, delicious maple syrup.

These sweet, glazed carrots are the perfect side dish for your upcoming Thanksgiving feast. Not only are they quick and easy but they only require 4 ingredients, 3 of which I’m sure you already have in your kitchen. I almost always have baby carrots in the fridge for snacking on so I can whip up these carrots with dinner anytime!

Maple Glazed Carrots
recipe from The Country Cook

3 Tbsp. butter

3 Tbsp. brown sugar, packed

1 Tbsp. maple syrup

1 pound baby carrots (or whole carrots chopped into chunks)

1.  In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.

2. 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.

Honey Balsamic Roasted Carrots

We have been all about carrots lately. They are a great vegetable to have on hand since they last forever and you can prepare them in all kinds of ways. My mom has always hated cooked carrots and her grandma always told her “cooked carrots will kill you.” It’s been a running joke throughout our family forever so she always gives me a hard time when I tell her we are having cooked carrots with dinner.

I love the sweet and tangy taste that the sauce lends to the carrots. And they really couldn’t get much easier. Have you noticed a trend of ease with the recipes I share? I’m all about easy meals for weeknights as I’m sure many of you are too.

For hot, summer days I am considering placing all the ingredients in a foil packet and throwing them on the grill.

Honey Balsamic Roasted Carrots
recipe from So Wonderful So Marvelous

2 lbs. carrots {peeled, washed and cut into chunks}
4 Tbsp. olive oil, divided
Herbs and Seasonings {I used salt, pepper and thyme}
3 Tbsp. honey
1 tsp. balsamic vinegar

1. Preheat oven to 400 degrees F. Toss carrots with 2 Tbsp. olive oil and herbs/seasonings of your choice. Place in a 13 x9 and roast for 20-25 minutes.

2. Meanwhile, combine remaining 2 Tbsp. olive oil, honey and balsamic vinegar. After the 20-25 minutes, remove carrots and evenly toss with the honey mixture. Return them to the oven for another 5 minutes.

Glazed Carrots

If you haven’t noticed by now, I am a huge fan of broccoli. I would serve it steamed alongside pretty much anything if I could. The husband on the other hand could take it or leave it. And since little man is down for just about anything I figured it was time to branch out on my veggies. Therefore, I present to you glazed carrots.

While growing up, I was always told “cooked carrots will kill you” by my mom. This is what her grandmother always preached to her. We didn’t actually believe this but I also wasn’t taking my chances. I’m pretty sure this is another one of those foods that I claimed not to like but didn’t actually give a chance.

Well, these glazed carrots totally changed my mind. They were sooo good! The sugar adds even more sweetness to the already naturally sweet carrots. I’m pretty sure Noah ate half the batch on his own! This yummy side will definitely be a staple in our home from here on out!

Glazed Carrots
Recipe from Taste and Tell
Serves 4
Total time:  20 minutes

1 pound carrots, peeled
½ cup chicken stock
3 tablespoons sugar
½ teaspoon salt
1 tablespoon unsalted butter, cut into 4 pieces
pepper

1. Slice the carrots on a bias into pieces that are ¼ inch thick.  Combine the carrots, broth, 1 tablespoon of the sugar, and the salt in a 12-inch skillet.  Cover and bring to a boil.  Reduce to a simmer and continue to cook covered, stirring occasionally, until the carrots are almost tender, about 5 minutes.
2. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes.
3. Stir in the butter and remaining 2 tablespoons sugar.  Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes.  Season to taste with pepper and serve.