Part of me feels like you can’t bring out the Easter Bunny in you unless you have some carrots, so I served these at the Easter brunch I threw yesterday. Glazed in maple and brown sugar, you can’t really go wrong.
They were super easy to throw together ahead of time, I would just make sure you keep them as warm as possible before serving.
My mom either made this exact same recipe or one similar to it many years ago at Thanksgiving, and it was one of the first times I thought that maybe vegetables weren’t all that bad…This is a gateway veggie recipe.
Just an FYI, I halved this recipe and still had plenty as a side dish for 8 people at my Easter brunch.
Maple Glazed Carrots
- 4 1/2 cups water
- 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3 tablespoons sugar
- 1 1/2 teaspoons coarse salt
- 6 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons chopped fresh Italian parsley
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
Transfer carrots to large bowl. Sprinkle with parsley and serve.