Slow Braised Maple Carrots


  • 3 tablespoons butter
  • 6-8 carrots, peeled and sliced on the diagonal in ½″ lengths
  • 1/2 cup maple syrup
  • 1 teaspoon salt
  • pepper to taste
  • 1 cup water
  • Chopped fresh parsley for garnish


Melt the butter in a medium saucepan with a lid, sauté carrots for a few minutes, then add maple syrup, salt and pepper.

Pour water over the carrots so that they are half submerged. Add more water if needed.

Cover carrots, bring to a boil, then reduce heat and simmer for 5 minutes.

Remove the lid, stir turn heat to high , then cook until the water is almost gone, leaving the carrots in a pool of golden syrup, about 15-20 minutes.

Adjust salt and pepper to taste, garnish with chopped parsley, then serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s