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Maple Glazed Carrots

March 24, 2015 By Whitney Love Leave a Comment

Norwegian_Carrots // thanksforthefood.com

Spring is slowly but surely coming to Stavanger which means the days are officially getting longer (yippie!), but also means Easter holidays are on the way. Easter in Norway is a cheerful time, a break after the long, cold and dark winter, but also a time for reunification with family members. Easter in Norway also means the first harvests of spring vegetables begins to arrive in the stores as do more fresh herbs. Carrots are available in Norway year round, but eating them in spring, especially with lamb dishes, is a perfect match. I’ve used “fancy” snacking carrots which are quite common in Norway for this recipe (they are a smaller variety of carrot, cultivated for their size which makes them easy to transport), but feel free to cut regular sized carrots into matchstick size or into diagonal rounds for this recipe. You may need to adjust your cooking times accordingly, so keep that in mind if you use another cut or size for the carrots in this recipe.

A little goes a long way when using maple syrup in this recipe, which is why I have favored it over using sugar or honey. I prefer using maple syrup for glazed carrots as sugar can be overly sweet. Another viable option is honey, but in my experience, it can can become too sticky, and loses it’s flavor nuances quite easily when surrounded by carrots, which are naturally sweet in any case and thyme. This glazed carrot side dish is well rounded with the combination of sweetness from both the carrots and the maple syrup, but also due to the savoriness provided by the thyme. This combination of sweet and savoriness is then rounded off by the earthy notes in the maple syrup and saltiness of the sea salt (try saying that three times fast without your tongue giving up and quitting on you!).

Maple_Glazed_Carrots_Recipe // thanksforthefood.com

 

Maple Glazed Carrots
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Whitney Love
Serves: 6
Ingredients
  • 3 tablespoons butter
  • 175ml (3/4 cup) water
  • 300g (10.5 oz) carrots, cleaned
  • 1 tablespoon maple syrup
  • 1 sprig of thyme
  • Sea salt to taste
Instructions
  1. Put butter and water into a large skillet and warm on medium-high heat until the butter melts and the water begins to simmer.
  2. Add the carrots, cover and cook on medium-high heat until nearly the all liquid evaporates, 10-12 minutes.
  3. Add the maple syrup and salt, then cook another 5 minutes, uncovered. The carrots are cooked when they are easily pricked with a fork and looks sticky. Remove the thyme sprig before serving or use as garnish.
Notes
This recipe was inspired by the Glazed Carrots Recipe at Saveur.
3.2.2929

 

Slow-cooker-Norwegian-lamb-chops-recipe // thanksforthefood.com

 Other lovely glazed carrot recipes

How To Make Glazed Carrots – How to Cook Like Your Grandmother
Spicy Maple Glazed Carrots – Buns in My Oven
Honey Mustard and Rosemary Glazed Carrots – The Healthy Foodie

More delicious recipes from thanksforthefood.com

Grilled Leg of Lamb
Lamb Burgers
Carrot and Raisin Salad

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Filed Under: Budget, Gluten Free, Recipe, Side Dish

« Slow Cooker Lamb Chops
Easter Food Traditions in Norway »

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Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

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