Most of our Thanksgiving tables are filled with hearty dishes like mashed potatoes, stuffing, turkey, and desserts. I think it’s really important to add a few light vegetable tables to the table to light things up! These glazed carrots are simple, require few ingredients, and can be braised while the turkey rests and table is set.
Another thing I love about this dish is the sweet, local maple syrup that compliments the carrots perfectly. I added just a pinch of smoked paprika, or cayenne would be great to bring out a bit of spice, it’s up to you. If you’re looking for something dairy free, just sub coconut oil for the butter.
Maple Glazed Carrots
2 lbs carrots
2 tablespoons salted butter
2 tablespoons water
1/4 cup maple syrup
1 tablespoon fresh thyme leaves
1/4 teaspoon smoked paprika
pinch of kosher salt
Chop the carrots. Remove the tops of the carrots if necessary, scrub, and slice into even sized 3 inch rectangles. If your carrots are organic, go ahead and leave the skins on!
Braise the carrots. Melt the butter over medium heat in a large sauté pan. Add the water and carrots, toss to combine, cover and let simmer for 6 – 8 minutes. The carrots should be soft, but will continue to cook when you glaze them, so uncover when they are still a bit firm.
Glaze the carrots. Add the maple syrup to the pan (and smoked paprika if using) and raise the heat to high. Cook for 1 – 2 minutes until the carrots are sticky and the maple syrup reduces. Transfer to a platter and serve warm.
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