Total Time
25mins
Prep 5 mins
Cook 20 mins

Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled.

Ingredients Nutrition

Directions

  1. Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
  2. Drain the carrots, then submerge under ice water or very cold water.
  3. Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
  4. Just before serving, melt butter in a large frypan over medium-high heat.
  5. Add maple syrup and toss in cold carrots.
  6. Stir-fry until browned (about 5 minutes).
  7. Season with salt, pepper and/or dill.
Most Helpful

5 5

Wonderful. This makes a sweet vegetable even sweeter. Added nutmeg because I had carrots at a restaurant with nutmeg added and it adds a nice warm, deep flavor that complemented the maple nicely.

5 5

Made these for dinner last night, they were very good. I'm not sure I'd just as soon have them without the syrup but they were still good.

5 5

This is delicious. I only made 1 lb of baby carrots, 1 tbsp of butter and approximately 2 1/2 tablespoon of maple syrup. It's important that the carrots are "cold" so that you can "fry" them really good (slightly brown). I season my carrots with salt and pepper (to taste).