Maple Glazed Carrots

Maple Glazed Carrots

Faith Kennedy

Servings

6–8

Prep Time

10 minutes

Cook Time

25 minutes

Calories

91

Cuisine

American

Category

Side, Appetizer, Savory

There’s something about carrots cooked in cast iron that makes a simple side dish feel a little more special. They get tender in the middle, pick up a little color around the edges, and the maple glaze turns glossy and caramelized without making them overly sweet.

This is an easy one to throw together for a weeknight dinner, but it’s just as good next to a roast chicken or sitting on the holiday table.

Ingredients

  • 1 lb carrots, peeled and cut into 2–3 inch pieces

  • 2 tbsp unsalted butter

  • 2 tbsp pure maple syrup

  • 1 tbsp brown sugar (Optional, if you want them slightly sweeter)

  • ½ tsp kosher salt

  • ¼ tsp freshly ground black pepper

  • 2 tbsp water

  • 1 tsp fresh thyme leaves

  • Flaky sea salt, for finishing (optional)

Directions

  1. Peel the carrots and cut them into pieces that are roughly the same size. If they're particularly thick, cut them in half lengthwise. You want everything to cook at about the same pace.

  2. Melt the butter in your No. 8 Lancaster Cast Iron Skillet over medium heat. Once it’s melted and beginning to foam, add the carrots.

  3. Cook the carrots for about 5–7 minutes, turning them every so often. Don't worry about getting every side perfectly browned. A few golden edges are exactly what you're looking for.

  4. Add the maple syrup, brown sugar, salt, pepper, cinnamon, and water. Stir everything together and bring it to a gentle simmer.

  5. Reduce the heat to medium-low and cook for another 8–12 minutes, stirring occasionally. The carrots should be tender when pierced with a fork, and the maple mixture should have thickened into a shiny glaze that clings to them.

  6. If the skillet starts looking dry before the carrots are tender, add another tablespoon or two of water and keep going.

  7. Take the skillet off the heat and toss the carrots with the fresh thyme. Taste and add a little more salt if needed.

  8. Finish with a pinch of flaky sea salt if you like that sweet-and-salty contrast. Bring the skillet straight to the table and serve.

There’s something about carrots cooked in cast iron that makes a simple side dish feel a little more special. They get tender in the middle, pick up a little color around the edges, and the maple glaze turns glossy and caramelized without making them overly sweet.

This is an easy one to throw together for a weeknight dinner, but it’s just as good next to a roast chicken or sitting on the holiday table.

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