Maple Glazed Carrots with Pecans showcases the sweet delectable syrup of the maple tree in a special side dish that you’ll enjoy serving for special occasions!
It’s almost maple syrup season here in Southern Ontario! This is a very special time of year for any of us who grew up in a rural area that produces this precious sweet commodity. There is nothing else like the first taste of fresh maple syrup each spring!
Our fascination with the exquisite flavour is a thing that people who didn’t grow up with it don’t seem to totally understand. Some even think that the imitation stuff sold in grocery stores is an acceptable replacement! Pure maple syrup is even better when eaten outdoors on pancakes with breakfast sausage at one of the many maple syrup festivals held from mid-February to the end of April.
Maple Glazed Carrots with Pecans
Today’s recipe uses maple syrup in an unusual way. It’s basically a variation of the Glazed Carrots in How to Cook Everything by Mark Bittman. As the title implies, this is a big book that doesn’t miss much! I like the way Mark gives many variations on his basic recipes. He’s also good at keeping the number of dishes used in preparation to a minimum.
One Pot Wonder
A great bonus with this recipe, especially if you’re preparing it for guests, is that it’s all made in one pot. If you have a small kitchen or cook in an RV, as I often do, you’ll appreciate anything that can be made in one pot or pan.
Serve this great side dish with:
Watch it come together in this 38-second video:
- 1 pound baby carrots, or regular carrots sliced coarsely
- 2 tablespoons butter
- sea salt, to taste
- ground black pepper, to taste
- 3 tablespoons maple syrup
- 1/3 cup water
- 1 cup pecan pieces
- Combine all ingredients except pecans in a saucepan no more than 7 inches in diameter.
- Cover; bring to a boil, reduce heat and simmer until carrots are just getting tender.
- Uncover, and add pecans. Boil off any remaining liquid, watching closely and stirring occasionally.