Maple Cider Glazed Carrots
Sweet and tender fresh carrots are chopped into 1/4 inch coins and boiled in a maple and apple cider reduction, sprinkled with soft Herbs de Provence. This fragrant side dish is perfect for any holiday or week night dinner.
Servings 8 servings
Calories 178kcal
Ingredients
- 1 pound carrots any color
- ¼ cup water
- ½ cup apple cider
- 3 Tablespoons butter
- 1 cup maple syrup
- 1 Tablespoon Herbs de Provence or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and chop the carrots into ¼ inch thick medallions.1 pound carrots
- Add the water, apple cider, and butter to a 12 or 14 inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight fitting lid, continuously toss the carrots and it may take about 5 minutes longer. Carrots should be tender but still have a bit of strength to the center of the larger ones.¼ cup water, ½ cup apple cider, 3 Tablespoons butter
- Add the maple syrup and spices. Toss the carrots and allow to reduce, uncovered over medium heat, until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions occasionally as they cook.1 cup maple syrup, 1 Tablespoon Herbs de Provence, ½ teaspoon salt, ¼ teaspoon black pepper
- Optional: For a bit of caramelization, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled.
Nutrition
Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 35g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 223mg | Potassium: 293mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9623IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
