Maple Cider Glazed Carrots
Maple Cider Glazed Carrots are sweet and fragrant medallions boiled in a cider bath and glazed with a maple syrup reduction. The result is a perfect side dish is quickly cooked on the stovetop for any holiday or weeknight dinner to make use of garden fresh carrots.
Serve up alongside mashed potatoes and venison backstrap for a hearty, well rounded dinner.
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Carrots are perfect fresh from the garden, but when you’ve purchased a bulk bag and tucked it into the back of your fridge they can become a bit soft. You may be tempted to throw them into the compost or even into a stew, but I would encourage you to give this recipe a try for tonight’s dinner. All of my kids loved this recipe, even the baby Jireh. And it was safe for him to eat since I used pure maple syrup instead of honey like many other recipes call for.
Ingredients for Maple Glazed Carrots
The ingredients you’ll need are carrots, real maple syrup, water, apple cider (optional), butter, salt, pepper, and Herbs de Provence (or Italian Seasoning). I love using Herbs de Provence in dishes where I want the Italian seasoning but desire the fragrance and flavors to be a little more subtle and sweet. Herbs de Provence has dried lavender in it which really speaks to the spring Easter season we’re in.
How to make Glazed Carrots (with video)
Step 1: Start by adding the water, apple cider, and butter to a 12 or 14 inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight fitting lid, continuously toss the carrots and it may take about 5 minutes longer.
Step 2: Add the maple syrup and spices. Toss the carrots and allow to reduce, uncovered over medium heat, until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions as they cook.
Step 3: For optional sticky, crunch factor, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled.
If you have any leftover maple glazed carrots cut into coins or medallions, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, you can either reheat them in the oven or in a microwave.
Cooking Tips and Tricks
When slicing the carrots, make sure that they are all the same size to ensure even cooking. I sliced mine about 1/4 inch in thickness.
Use real maple syrup instead of maple-flavored syrup for a more authentic flavor and higher sugar content. This will also ensure the glaze does not crystalize but remains smooth.
You can add some spices such as cinnamon, nutmeg or ginger to the glaze for additional flavor.
If you want to make this dish vegan, you can replace the butter with a vegan butter alternative.
If you do not have apple cider, simply omit it. Do not substitute apple cider with apple cider vinegar as it is not the same.
If using frozen carrots, allow to thaw completely first.
If you want to add some crunch to the dish, you can sprinkle some chopped nuts such as pecans or walnuts on top of the glazed carrots before baking them.
You can also experiment with different types of carrots such as purple or rainbow carrots for a more colorful dish.
Maple Cider Glazed Carrots
- Knife or mandolin
- Cutting board
- measuring untensils
- 12 or 14 inch skillet tight fitting lid optional
- 1 pound carrots any color
- 1/4 cup water
- 1/2 cup apple cider
- 3 Tablespoons butter
- 1 cup maple syrup
- 1 Tablespoon Herbs de Provence or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Peel and chop the carrots into 1/4 inch thick medallions.
- Add the water, apple cider, and butter to a 12 or 14 inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight fitting lid, continuously toss the carrots and it may take about 5 minutes longer. Carrots should be tender but still have a bit of strength to the center of the larger ones.
- Add the maple syrup and spices. Toss the carrots and allow to reduce, uncovered over medium heat, until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions occasionally as they cook.
- Optional: For a bit of caramelization, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled.