Description
Tender baby carrots simmered in a rich herb‑infused maple glaze with a bright lemon finish—a sweet & savory side that’s elegant enough for holidays and fast enough for weeknights.
Ingredients
5 Tbsp unsalted butter
1 Tbsp Italian seasoning
½ tsp dried rosemary
½ tsp thyme leaves
5 Tbsp pure maple syrup
4 Tbsp dark brown sugar
2 bags (2 × 16 oz) baby carrots (about 32 oz)
1¼ tsp kosher salt
1 tsp freshly ground black pepper
¼ cup water
Chopped parsley (for garnish)
Lemon juice & zest of ½ lemon (optional finishing touch)
Instructions
In a large skillet over medium heat, melt the butter and whisk in Italian seasoning, rosemary and thyme. Cook until butter bubbles and begins to brown lightly, about 2–3 minutes.
Stir in maple syrup and brown sugar until the sugar melts completely.
Add the baby carrots and toss to coat thoroughly in the glaze.
Add water, salt, and pepper; increase heat to high and bring to a boil for about 2 minutes.
Reduce heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until carrots are tender and sauce has thickened.
Stir in lemon juice and zest if desired.
Transfer carrots to a serving dish, garnish with chopped parsley, and serve warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
