Maple Glazed Carrots Recipe
Maple Glazed Carrots are elegant enough for a fancy dinner party and easy enough to make for any weeknight dinner.
Servings 4
Ingredients
- 1 lb. Carrots
- 1 ½ Tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Maple Syrup
- 1 Tbsp Butter
- 2 Tbsp Bourbon
- 2 cloves Garlic
- 2 Tbsp Fresh Lemon Juice
- ⅛-1/4 tsp Red Pepper Flakes
- 1 or more Tbsp Parsley Optional
Instructions
- Cut washed and peeled carrots down the center to create a flat cook surface.
- Heat olive oil on medium-hi in a cast iron or heavy bottom skillet. Once the oil is hot, add the carrots (work in batches) so that each is flat to the pan. Sprinkle with salt and pepper. Cook for 5 - 7 minutes without moving the carrots.
- Flip carrots and cook for an additional 3 - 5 minutes until both sides are caramelized.
- Add the remaining ¾ Tbsp. olive oil and repeat with second batch of carrots.
- Once all carrots have been cooked on both sides, return all carrots to skillet.
- Add sauce and reduce the heat to medium. Continue to cook until the sauce reduces by ⅓ and the carrots are fork tender.
- Transfer everything to a serving platter. Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
- Be patient and don't move the carrots in the pan for the first 5 minutes. The key to these carrots is for them to become caramelized. There is a natural sweetness in carrots that is brought out when cooking with high heat.
- If you are short on time, skip peeling the carrots. Peeling gives them a cleaner appearance, but the taste will be the same.
- Cook time will depend on the size of the carrots. I cut them down the center and then in quarters.
- Store leftover carrots in an airtight container for up to four days in the refrigerator.
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