Jas loves glazed carrots. It used to be one of the handful of veggie sides that he would eat (but that way changed after he met me.) I have since edited and upped the oomph of his family’s glazed carrots recipe by glazing them in maple syrup instead of brown sugar and adding a new texture *crrrunch* with the candied pecans. [For those who didn’t know, Jas is also a huge almost-snob when it comes to maple syrup. It has to be grade B (darker than grade A) and from either Vermont or Maine.] After having this version of glazed carrots, we never turned back. It is sooooo good, and the candied pecans gave the dish a (much) needed crunch.
Alternatives: Use baby carrots instead of carrots for a more refined look. We just had regular carrots at home and so we used those instead.
Recipe adapted from There’s A Chef In My Soup, by Emeril Lagasse [Harper Collins Publishers, 2002]
Ingredients for Maple Glazed Carrots (serves 6 as a side)
- 1 pound carrots, cut into finger-sized pieces (or use baby carrots)
- 2 tablespoons unsalted butter
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Ingredients for Candied Pecans
- 1 cup pecans, chopped
- 1 tablespoon butter
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Place the cut carrots in a steamer and steam until cooked, about 7 minutes.
Place all the butter, maple syrup, orange juice, ground cinnamon and ground allspice in a medium, heavy saucepan. Melt the butter and stir all the ingredients together. Stirring occasionally, bring the contents to a boil until it becomes a shiny glaze.
Add the steamed carrots to saucepan, and toss the carrots in the glaze. Using an oven mitt or pot holder, remove from the heat and set aside.
Add all the ingredients for the candied pecans in a small frying pan. Over medium heat, melt the butter and sugar. When the butter and sugar have melted, pour the contents of the pan onto a sheet of aluminum foil and let cool.
When the pecans have cooled, break them into small pieces and sprinkle the pecan pieces over the maple-glazed carrots.
Serve and enjoy!