Fifteen Spatulas

Maple Brown Butter Glazed Carrots

Maple Brown Butter Glazed Carrots Recipe @fifteenspatulas

I can hold a fresh bunch of carrots in front of my husband, dangling it by its greens, and get a squeal of excitement and giddiness from him almost at an instant.

(Okay, my husband does not squeal. It’s some “man version” of a squeal that I don’t know how to name).

I think it’s pretty cool I can get that reaction from a bunch of carrots. Sure, anyone can hold up a plate of chocolate chip cookies and get a few squeals, but vegetables? I got that one down. It’s because he knows I’m about to cook the carrots with a maple brown butter until it coats the carrots with a sticky glaze, with little bits of crunchy slivered almonds.

Maple Glazed Carrots Recipe

For this recipe, it is essential that you buy young carrots that are fairly uniform in size from bottom to top, so they cook evenly in the pan. I buy the organic bunch carrots because they always come fairly uniform in size, and they taste better than the conventional carrots.

Next, snip off the greens. I haven’t found any use for the carrot greens, but if you have a favorite way, please feel free to share in the comments section below. You can snip off as much or as little of the greens as you want, they are just there for a nicer look.

Maple Glazed Carrots Recipe

Next make a brown butter by melting a tablespoon of butter over medium heat and stirring until the butter gets brown, nutty, and toasty like this:

Maple Brown Butter Sauce Carrots

Cook the carrots in the brown butter until they get a bit tender, then add the maple syrup and keep cooking until the carrots get sticky. Sprinkle with slivered almonds, and you’ve got a great side dish! I’ll be making this for Easter =)

Maple Glazed Carrots Recipe

If you’re celebrating, what are you planning to make for Easter this Sunday?

Maple Brown Butter Glazed Carrots

Yield: Serves 2-3

Maple Brown Butter Glazed Carrots

Ingredients:

  • 1 bunch organic uniformly sized carrots, greens snipped
  • 1 tbsp butter
  • 2 tbsp pure maple syrup
  • 3 tbsp slivered almonds
  • pinch of salt

Directions:

  1. Heat up a large skillet over medium heat, and melt the butter. Cook it for a few minutes, stirring frequently with a spatula, until it turns a golden brown nutty color. Immediately add the carrots to the pan and cook for about 5 minutes, tossing the carrots every couple minutes.
  2. Add the maple syrup to the pan (it should sizzle and bubble up), and add the slivered almonds and a small pinch of salt. Cook the carrots for another 3-5 minutes until the carrots are glazed and sticky with the sweet maple butter mixture, and they are fork tender. Enjoy!
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Comments

  1. Charlie posted on March 25, 2013 at 10:17 am (#)

    Good morning Joanne!

    I love anything w/ maple syrup.

    These carrots look so good I Must give them a try.

    I throw my carrot greens into any stock that I am making. Especially good w/ chicken.

    Great with a vegetable stock also.

    Also brings out the flavour for cream of carrot.

    Have a Joyful Day :~D
    Charlie

  2. Jocelyn (Grandbaby Cakes) posted on March 25, 2013 at 10:26 am (#)

    You definitely had me at maple and brown butter, two of my fave things ever invented!

  3. Jen @ Savory Simple posted on March 25, 2013 at 10:31 am (#)

    I’ve never been a fan of carrots but this is one of the few ways I enjoy them!

  4. Averie @ Averie Cooks posted on March 25, 2013 at 11:25 am (#)

    The Easter bunny approves! These are gorgeous! And I want some!

  5. Anna @ Crunchy Creamy Sweet posted on March 25, 2013 at 12:42 pm (#)

    I have quite a few carrots fans here so I am saving this recipe. The maple brown butter glaze sounds perfect!

  6. Nanajoy posted on March 25, 2013 at 12:48 pm (#)

    Those carrot tops make our laying hens very happy! We keep a “brood food” bowl on the kitchen counter to collect any fresh trimmings from veggies. The rewards: incredibly rich and beautiful eggs for all our cooking needs.

    Add a couple tablespoons of dark brown sugar to the browned butter and stir until melted, then add carrots. Oh, Yum!

  7. Anita at Hungry Couple posted on March 25, 2013 at 1:57 pm (#)

    Gorgeous carrots. And I get it. Both Mr. Hungry Couple and his brother get all excited when I make maple glazed carrots or squash. :)

  8. Julie posted on March 25, 2013 at 3:55 pm (#)

    Yumm, now can you help me out with making beans attractive to hubby too?

    • Chris replied on April 14th, 2014 at 1:16 pm

      I place frozen green beans (up to 3 one pound bags for our extended family Sunday dinners) in a large covered microwave safe casserole dish. Add chopped raw onion and four to eight pieces cut up raw bacon. Microwave on high 25-30 min. Stop every 5 min to shake up really good and turn dish a quarter turn. Easy and yummy.

  9. Kiran @ KiranTarun.com posted on March 25, 2013 at 11:13 pm (#)

    Brown butter and maple syrup definitely makes this a delish Easter side dish!

  10. Judy @Savoring Today posted on March 26, 2013 at 9:35 am (#)

    I love everything about this–the richness of the butter, which it perfect for assimilation of Vitamin A in carrots, maple syrup to accent its natural sweetness, the almond for pleasing texture–love, love, love. :)

  11. Dorothy @ Crazy for Crust posted on March 26, 2013 at 6:57 pm (#)

    This would get me to love cooked carrots!!

  12. Kim Beaulieu posted on March 27, 2013 at 12:16 am (#)

    Squee, I love carrots. I get so excited when I see them. Even the family knows if they are thin ones with stems attached it will result in crazy squealing. If they are rainbows I may do cartwheels. For these I’d do a full on floor routine. Fabulous.

  13. Jocelyn @BruCrew Life posted on March 27, 2013 at 7:52 am (#)

    Oh how I love cooked carrots with that sticky maple glaze! These look gorgeous!!!

  14. Myrtle posted on March 28, 2013 at 6:44 pm (#)

    Oh, these look positively delicous: I’ve made something very similar before and they were simply fantastic. I especially love your almond addition, it’ll add a great crunch to offset the tenderness of the carrots.

    I really want to eat these right now…but we don’t have any carrots! :( Oh well, looks like I’ll have to get someone to run to the store. ;)

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