Recipe: Maple Glazed Carrots

[Updated: April 26, 2018 | Published: November 26, 2017]


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, halved
  • 1 fresh rosemary sprig
  • 2 pounds carrots, peeled and sliced diagonally 1/4-inch thick
  • Kosher salt
  • Black pepper
  • 1/2 cup water
  • 3 tablespoons orange juice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard


  1. In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides down, and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes. Remove and discard garlic.
  2. Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.
  3. Remove and discard rosemary sprig. Add juice, maple syrup, mustard to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes. Transfer to a serving bowl.

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