Spring Glazed Carrots

Spring Glazed Carrots


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Glazed carrots just announce springtime, especially when you picked them right out of your own garden. These carrots have a light vanilla aftertaste and a whole lot of rich maple.

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Chicago, IL

Time needed

15 min cooking

Serving Size / Yield

4 servings


  • 1 pound baby carrots, not peeled or destemmed
  • ½ tablespoon vanilla extract
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • Salt and pepper

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Bring a large pot of water to a boil and lower it to a simmer. Add the carrots and simmer for 8-10 minutes. After the time, there should be very little water left. Add in the vanilla extract and maple syrup. Turn the heat back up to medium and keep stirring until it gets to a glaze consistency, about 3-4 minutes. Add in the butter, salt, and pepper, and serve immediately.

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