Instructions

Step 1

Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.

Step 2

Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

Step 3

Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.

Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

Recipes

Maple-Glazed Carrots

Name: Maple-Glazed Carrots
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 12 large carrots, peeled; 8 tbsp. butter; 1 ⁄ 4 cup maple syrup; Fresh lemon juice; Salt and freshly ground black pepper; 1 tbsp. fresh thyme leaves

Serves
serves 8

LAURA SANT

Maple-Glazed Carrots

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor. Get the recipe for Maple-Glazed Carrots »

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

What You Will Need

Heavy Satué Pan

Ingredients

12 large carrots, peeled
8 tbsp. butter
¹⁄₄ cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
1 tbsp. fresh thyme leaves

Instructions

Step 1

Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.

Step 2

Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

Step 3

Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

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