CANDIED CARROTS WITH MAPLE SYRUP RECIPES

MAPLE GLAZED CARROTS RECIPE: HOW TO MAKE IT

Maple Glazed Carrots Recipe: How to Make It image

I like to make this side dish when I want to add some color to my meal. The touch of maple syrup is a nice surprise and so compatible with the carrot flavor. The crunch of pecans adds a special touch. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups baby carrots or sliced carrots
1/2 cup water
1 tablespoon butter
2 tablespoons maple syrup
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 245 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 25g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

MAPLE SYRUP GLAZED BABY CARROTS RECIPE - FOOD.COM

Maple Syrup Glazed Baby Carrots Recipe - Food.com image

Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 (1 lb) bags baby carrots
2 tablespoons butter
1/4 cup maple syrup

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.

Nutrition Facts : Calories 182.9, FatContent 6.1, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 219.8, CarbohydrateContent 32.2, FiberContent 4.1, SugarContent 22.8, ProteinContent 1.5

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