Maple Brown Sugar Baby Carrots
photo by Cathy17
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs baby carrots
- 1⁄3 cup water
- 3 tablespoons butter (no subs!)
- 3 tablespoons maple syrup
- 1 tablespoon dark brown sugar
- salt and pepper
directions
- Place all ingredients in a saucepan and bring to a boil; reduce heat to medium, cover and simmer until carrots are crisp-tender (about 5-8 minutes).
- Uncover and cook until juices are reduced (about 5 minutes).
- Season with salt and pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I don't have one morsel of these left after Christmas dinner last night. I followed a different procedure than the recipe indicated solely for timing purposes, but the recipe itself is exactly the same. I doubled the sauce, used pure Canadian Maple Syrup and made it separately from the carrots. The sauce thickened a bit as it cooled and I added a bit of cornstarch and water to the sauce to let it thicken since others said that the sauce didn't stick to the carrots very well. I steamed the carrots in the microwave to add to the sauce when it was almost time to serve dinner because I didn't want to be rushing when the Prime rib came out of the oven. When the carrots were about 3/4 done, I took them out of the microwave and let them simmer on the stove in the sauce. The sauce absorbed into the carrots and they had a very nice flavour and texture. I hadn't had any yet and I saw they were almost all gone on the table and I had to nab some before they all went... and they did. This is a really versatile recipe since I was able to make the sauce and carrots separately and then mix them together allowing to simmer and blend the flavours. This is a keeper, Kitten. I will make these again and again.
see 7 more reviews