Saturday, August 10, 2013

Glazed Carrots with a Taste of Cinnamon

We like carrots at our house---raw, in soups, in salads, in cakes or simply boiled or roasted.  The other night I wanted to have cooked carrots as a side dish, but with a slightly different twist.  I found this recipe by Elise in Simply Recipes. These would be great at Thanksgiving as suggested by Elise.  But we liked them as a different side dish for our non-holiday meal.

Maple Orange Glazed Carrots


  • 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
One pound of carrots.
Peel carrots.
Cut into rounds.
        2 Tbsp unsalted butter
        1/2 teaspoon salt ( I omitted the salt.)
        1/4 cup maple syrup
        1/3 cup orange juice
        1/2 teaspoon orange zest
        Pinch cinnamon


1 In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.

Toss carrots to coat in butter.

Add maple syrup.
Add orange juice.

2 Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
3 Sprinkle cinnamon over the carrots, and stir in the orange zest.
Add cinnamon and orange zest.

Ready to serve.

This made for a delicious side dish.  I cooked the carrots a little longer so that the carrots were caramelized.  

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