Glazed Carrots Recipe
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
6 servings
- 1 1/2 lbs carrots cut into julienned 1/2 inch thick slices (uniformly sized pieces so that they cook at the same rate) If your carrots are on the larger side, cut the slices thinner.
- 1 tablespoon avocado oil or coconut oil
- 1/3 cup water
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter (see notes for vegan option)
- 2 rosemary sprigs (if you want more rosemary flavor, mince the rosemary)
- 1/4- 1/2 teaspoon black pepper, adjust to taste
- 1/4-1/2 teaspoon salt
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Preparation
Step 1
In a large, heavy skillet or pan, over medium heat, heat the oil. Add carrots, spread out evenly, and do not stir for 4 minutes or so, until carrots start to sear and brown. Stir and let sit for a few more minutes cooking like this until the carrots are lightly brown on the edges.
Step 2
Add water, maple syrup, balsamic vinegar, butter, rosemary sprigs, black pepper and salt. Let it come to a boil and turn down to simmer with lid on for 5- 8 minutes until carrots are al dente, just barely fork tender (this will take longer when using larger carrots, fresh carrots will cook faster). See notes.
Step 3
Remove the lid, stir, turn to low let the liquid reduce until it becomes syrupy, stirring every few minutes or so. You want them to get caramelized and darken. This will take about 8-12 minutes.
Step 4
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