Total Time
Prep 15 mins
Cook 7 mins

Ingredients Nutrition


  1. Boil lightly salted water.
  2. Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
  3. If not using immediately, put into ice water to stop cooking.
  4. When ready to use, drain well and add to a sauté pan into which all other ingredients have been added.
  5. Cook until heated through and the syrup has formed a glaze.


Most Helpful

I've been looking for recipes to use my recipe swap maple syrup. It's grade A dark amber from Wisconsin, and I don't have a clue if that makes a difference to the recipe, but we all thought it was fantastic. It's hard to make carrots fantastic, but they were tonight. Thanks once again Dancer!

JustJanS April 10, 2003

Nice combination of flavors, and a beautiful side dish! Served it for Christmas dinner alongside green beans with bacon/onions, baked vegetable stuffing, mashed potatoes with gravy, cranberry/orange/ginger sauce, and turkey cooked on the rotisserie. I used petite baby carrots (not sliced) and did not add the salt. Since my other dishes were ready before the carrots, I had to finish them in the microwave. No problem--they were delicious with dinner as as leftovers. Thanks Dancer for another great recipe.

artistclogger January 01, 2008

Excellent recipe! I bought a bunch of beautiful organic carrots at the market and decided I wanted to make glazed carrots. I made these..and..WOW.. they were DELICIOUS!!! I wasnt surprised though.. your recipes are always top notch :) Thanks! I'll make these again!

love4culinary February 27, 2004

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