Sweet Maple Carrots
"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
American
Side
Thanksgiving
Carrot
Fall
Maple Syrup
Bon Appétit
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/3 cup water
- 3 tablespoons unsalted butter
- 1 tablespoon dark brown sugar
- 2 tablespoons pure maple syrup
- Carbohydrate 17 g(6%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 3 g(13%)
- Protein 1 g(2%)
- Saturated Fat 4 g(18%)
- Sodium 81 mg(3%)
- Calories 120
Preparation Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.
Preparation Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.
