Maple-Glazed Carrots

Braising vegetables takes virtually no effort, and the delicious sauce makes itself.
TIME 30 minutes
MAKES 4 servings
1 pound carrots
2 tablespoons butter
3 tablespoons maple syrup
Salt and freshly ground black pepper
¼ cup chopped fresh parsley leaves for garnish, optional

1 Trim the tops and bottoms from the carrots and peel them if the outsides are tough. Then cut them into coins or sticks about ¼ inch thick. Put them in a large pot with the butter, maple syrup, ½ cup water, and a sprinkling of salt and pepper; set over high heat and bring to a boil.

2 Stir once, then lower the heat so the mixture bubbles gently but steadily and cover the pan. Cook, undisturbed, until the carrots are just beginning to get tender and have absorbed almost all of the liquid, 10 to 15 minutes. They’re ready when you can spear them with a fork but still meet some resistance.

3 Remove the lid and keep cooking until the remaining liquid thickens into a glaze and coats the carrots, then remove from the heat. Taste, adjust the seasoning with salt or pepper, and serve hot or warm, garnished with the parsley if you like.

  • Maple-Glazed Vegetables: You can cook lots of other things like this. Try parsnips, turnips, celery root, green beans, beets, Brussels sprouts, red or green cabbage, and winter squash. Cut into ¼-inch pieces (except for green beans, which you can leave whole).

  • The thumb-sized nubbins labeled baby carrots are actually just peeled and cut regular carrots. They’re convenient but aren’t as flavorful as whole carrots you cut yourself.
  • Carrots keep in the fridge for several weeks, but if you can bend them they’re past their prime. Remove green tops (if they came with them) before storing, since they’re not edible and will sap nutrients and moisture out of the carrots.
  • If you’re serving these at room temperature, use vegetable oil instead of butter— butter will harden as it cools, which isn’t as appealing.

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