The battle between savory and sweet is going to be delicious.
During an expat Thanksgiving while studying abroad in Australia, I watched my friend Marguerite pour maple syrup all over the chopped carrots, onions, and Brussels sprouts she was preparing. I was horrified, and not just because I hated all vegetables. It just seemed incongruous to pour maple syrup over vegetables. Then, seeing her add salt and butter mystified me even more. However, with Marguerite’s gentle urging, I tried the finished dish and was more than pleasantly surprised. I promptly spooned myself a full serving and went back for seconds. And when I returned home for Christmas, I made them for the family.
Candied carrots have been served on European dinner tables for a few centuries, but they are typically bathed solely in butter and brown sugar. While brown sugar is my favorite of all the sweeteners, it doesn’t have the rich, full-bodied and smooth depth of maple syrup. In concert together, the syrup and sugar give you a nice contrast between smooth and crystallized, just like the battle between sweet and savory that ties this whole side dish together. The butter mellows out the sweet, and just when you think the sweetness will overpower, ground black peppercorns step in with the necessary pop of familiar spice to even things out.
Are Maple-Glazed Carrots Healthy?
First, the good news. While carrots are higher in natural sugars than other vegetables, they are still a low-calorie and nutrient-dense food; one cup of carrots provides 100% of the day’s target for vitamin A. Maple syrup is the boiled sap from sugar maple trees, and compared to sugar, has some nutritional value, containing trace amounts of minerals. That being said, maple syrup is still mostly sugar. Easy sugar reduction for this recipe? Ditch the brown sugar! The syrup will be plenty sweet. Even so, save this one for the holidays.
The one and only Maple Syrup
Ohhhhh precious sweetness, maple syrup is a fan favorite, from pancakes to ice cream to cookies to one of my favorite recipes, a baked maple pie. Now you get to coat your vegetables in it. The Algonquian indigenous tribes of North America, mostly in present-day New England and Canada, were tapping trees for syrup well before the Europeans arrived. Now, Canada produces 80% of the world’s maple syrup. Figure out your taste preferences as not all syrup is created equal. Four grades of maple syrup are on the market: “Golden” has a delicate taste, “amber” is rich and full-bodied, “dark” is robust with a stronger maple flavor, and “very dark” is the strongest. Taste test!
INGREDIENTS
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Water, as needed
INSTRUCTIONS
Prep
Peel and cut carrots; boil until tender.
Glaze
Combine butter, maple syrup, brown sugar, and seasonings; coat carrots and heat.
Devour!
How to Make Ahead and Store
For the true holiday planner, you can mix the melted butter, syrup and sugar, coat the cooked carrots, then store in a ziplock bag in the freezer for 3 months. When you’re ready, just take them out and heat on low. If you’re not that planned, you can make this 1 to 2 days before, refrigerate, then reheat before serving. When reheating, sauté with butter to loosen the flavors. Leftover maple-glazed carrots can be stored in an airtight container in the fridge for 3 to 4 days.
Serving Suggestions
This is your new holiday classic! For a fresh new take on the main bird, try Poulet Rôti. Classic sides for the holidays at my house include Roasted Green Beans and don’t forget the mashed potatoes; my mom still hasn’t forgiven my Aunt Carol for forgetting the mashed potatoes at Thanksgiving 1994. To help continue the maple-coated theme, you can also use the magical elixir in these Maple Brussels Sprouts. For dessert, I’m more of a berry pie man myself, but a good Paleo Pumpkin Pie will also do the trick.
Ingredients
- 1 lb carrots peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Water as needed
Instructions
- Place prepared carrots in a medium saucepan, cover them with water, and bring to a boil over high heat. Reduce heat to medium and simmer until carrots are just tender, about 8-10 minutes. Drain well.
- In the same saucepan, melt the butter over medium heat. Stir in the maple syrup, brown sugar, salt, and pepper. Add the drained carrots back to the pan. Cook, stirring frequently, until the carrots are well-coated with the glaze and heated through, about 5 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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