Maple glazed carrots are a delicious side dish, and the recipe is from a gorgeous new cookbook that I’ve reviewed for you here.
Disclosure: Quirk Books provided me with a complimentary copy of the cookbook, ‘Maple’, by Katie Webster, for review purposes, but all thoughts are my own.
Maple has long been my favorite flavor of the fall season, but now even more so! This is because of a gorgeous new cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup. The book’s author is my talented friend, Katie Webster!
When cooler temperatures roll in, my flavor cravings change from tomatoes and basil to all things maple, cinnamon, and root vegetables. So when I saw the recipe for Maple Glazed Carrots in Katie’s cookbook, it screamed at me to remake it in my kitchen!
This gorgeous cookbook is packed with sweet and savory recipes, and even some cocktail recipes, using maple syrup.
The maple glazed carrots recipe makes the perfect side dish for a family dinner, because it’s quick, simple, and full of flavor!
Quirk Books, Webster’s publisher, recently had an interview with her. Below, is an interesting Q&A I found, and I thought would be great to share. I love how maple syrup is such a healthy substitute for all the refined sugars we consume!
QB: Americans eat way too much refined sugar. What makes maple syrup a good substitute for refined sugar?
KW: There are many reasons, the first being that cup for cup it is healthier. Because maple syrup is minimally processed (it is basically just concentrated sap from a maple tree) it still holds all of its naturally occurring trace micronutrients and minerals. It has more than 50 antioxidants in it, and recent studies show that it has anti-inflammatory properties. Because it tastes sweeter than refined white sugar, you can use less of it to sweeten recipes, and it is lower on the glycemic index than corn syrup or table sugar, which means it will not cause the same blood sugar spike as these other sweeteners cause.
The second reason is that maple is not a cultivated crop, so it is more earth friendly. Proper management of the maple forest is in the best interest of the sugar makers, and making syrup doesn’t hurt the trees at all. Sugaring uses just a small percentage of what the maple tree has to offer and the landscape can remain wooded.
Another reason is that buying maple means you’re supporting small family-run businesses. Even the biggest operations are family run, and/or they aggregate syrup from other small family businesses. This helps to keep the economy in rural communities stronger.
The most important reason of all is that maple isn’t just sweet, it tastes great. So when you cook with it, you are adding delicious maple flavor!
I hope you enjoy the maple glazed carrots recipe!
Maple Glazed Carrots
Ingredients
- 1 tablespoon unsalted butter
- 1 shallot minced
- ¼ cup water
- ¼ cup dark pure maple syrup
- ½ teaspoon salt or to taste
- ¼ teaspoon ground cinnamon
- 5 cups sliced carrots about 1/4 inch thick
- 4 teaspoons apple cider vinegar
Instructions
- Heat butter in a large heavy skilled over medium high heat. Add shallot, and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
- Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar, Increase heat to medium high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
Maple carrots are actually on my Monday menu! Love Katie’s version!!!