These Maple Glazed Carrots are packed slam-full of nutrients and are a cinch to make!
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My mom really never had problems with getting me to eat my vegetables as a child. Come to think of it, I really can’t think of any food I didn’t like. I always cleared my plate and never complained when it came to mealtime.
I love carrots no matter how they’re prepared: glazed, raw, steamed, boiled, or baked with a pot roast or a big ol’ flounder. I tried to grow them one year, but didn’t have much luck. Maybe I’ll try again one day.
I love the way these carrots taste… they’re just a tad crisp with a sweet and tangy glaze made with real maple syrup. I leave the skins on… it doesn’t hurt a thing and provides extra nutrients.
This is a healthy, easy and beautiful side dish for a busy weeknight meal or to serve to your most special guests.Print
- ½ teaspoon salt
- 1 pound slender carrots
- 2 tablespoons butter or margarine
- ¼ cup real maple syrup
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup chopped fresh parsley
- Cut off tops and very bottom of each carrot. Scrub and rinse carrots.
- Fill a medium saucepan half-full of water and bring to a boil over medium heat. Add salt, then carrots. Gently boil (uncovered) until carrots are crisp-tender, about 5 minutes.
- Drain carrots in a colander and set aside.
- Melt butter in saucepan over medium heat. Add maple syrup and lemon juice and stir to combine. Add carrots and cook until carrots are coated with glaze, about 3-5 minutes.
- Gently place carrots on a serving platter and season with salt and pepper. Sprinkle with chopped fresh parsley.
Adapted from Food Network