Maple Carrots With Leeks

Total Time
Prep 15 mins
Cook 25 mins

I cut this recipe out of the South Florida Sun-Sentinel many years ago. I made it for Thanksgiving and it has been requested every year since.

Ingredients Nutrition


  1. Trim the dark green leaves from the leeks, and save for another use (such as making soup).
  2. Split the leeks lengthwise, wash, blot dry and slice thinly; you’ll have about 1 1/2cups.
  3. Melt the butter in a 12-inch skillet over medium-high heat.
  4. Saute the leeks, stirring often, just until softened, about 4 minutes.
  5. Remove and set aside half the leeks.
  6. Add carrots, 1/2 cup water and the maple syrup to the skillet.
  7. Simmer, covered just until the carrots are tender, 15 to 17 minutes.
  8. Add the salt.
  9. Stir in the reserved leeks and serve.


Most Helpful

Thanks for this recipe we have used basics many times.The first time I made this it turned out good but needed to simmer longer both the leeks and carrots were still a little to chewy for our tastes. I actually had better luck the next time when I added about a tablespoon of brown sugar and increased cooking time about 10 minutes.

Smokin Joe 2 February 18, 2007

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