Maple Glazed Carrots


  • 1 Bunch Carrots, about 1/4-inch thick
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/8 cup water
  • 1/8 cup pure maple syrup
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons apple cider vinegar


  • Heat butter in a large heavy skillet over medium-high heat
  • Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally
  • Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender
  • Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated

Source: Healthy Seasonal Recipes - revised by Cindy Bevans

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