Maple Brown Sugar Baby Carrots

Maple Brown Sugar Baby Carrots created by Cathy17

This recipe comes from my veggie favorites folder, I make it quite often, it's a wonderful recipe for baby carrots, you can also use regular carrots sliced into about 1/2-inch thick pieces, if you are making this to serve to guest, the baby carrots make for a nicer presentation. This complete recipe can be doubled.

Ready In:
10mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"This recipe comes from my veggie favorites folder, I make it quite often, it's a wonderful recipe for baby carrots, you can also use regular carrots sliced into about 1/2-inch thick pieces, if you are making this to serve to guest, the baby carrots make for a nicer presentation. This complete recipe can be doubled."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Kristal H.
    Very easy, a bit fool proof which was perfect for me since i am always missing or adding too much of something. Loved it!
    Reply
  2. Only The Best Recip
    Carrots don't get any better than this. Try doubling the sauce to make them even more special!
    Reply
  3. chinasmom2000
    One word - AWESOME!! Kittencal, this is so easy and so very tasty. I halved the recipe because I just had a few carrots but next time I'll go out to the store and get more if I have to; it's that good! Thanks again for a real winner.
    Reply
  4. Cathy17
    Maple Brown Sugar Baby Carrots Created by Cathy17
    Reply
  5. Cathy17
    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.
    Reply
see 10 more icons / navigate / navigate-down
Advertisement