Glazed Carrots Maple Pecans (Printable Version)
Carrots coated in a sweet maple glaze topped with crunchy toasted pecans.
# What You Need:
→ Vegetables
01 - 1 lb peeled carrots, sliced into 1/2-inch rounds
→ Glaze
02 - 2 tbsp unsalted butter
03 - 3 tbsp pure maple syrup
04 - 1 tbsp brown sugar
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
→ Nuts
07 - 1/3 cup pecan halves or pieces, lightly toasted
→ Garnish (optional)
08 - 1 tbsp chopped fresh parsley
# How to Make It:
01 - Place sliced carrots in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until just tender. Drain thoroughly.
02 - Melt butter in a large skillet over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper until combined.
03 - Add drained carrots to skillet and toss to coat. Cook, stirring occasionally, until glaze thickens and carrots develop a glossy finish, approximately 5 to 7 minutes.
04 - Stir in toasted pecans and cook for an additional minute, ensuring nuts are evenly distributed and heated through.
05 - Transfer carrots to a serving dish. Garnish with chopped parsley if desired and serve warm.
# Expert Advice:
01 -
- The glaze transforms ordinary carrots into something people actually ask for seconds of.
- Toasted pecans add a nutty crunch that makes each bite interesting and keeps the dish from feeling one-dimensional.
- Ready in thirty minutes, so it fits into weeknight dinners and holiday spreads without stress.
02 -
- Don't skip pre-cooking the carrots—raw carrots in the glaze will stay crunchy and never absorb the flavors, leaving you disappointed.
- Watch the glaze carefully in those last few minutes; the difference between glossy and sticky-burnt happens fast, so stay present and stir often.
03 -
- Cut your carrots to uniform thickness so they all finish cooking at the same time—irregular pieces lead to some being mushy and others still firm.
- Toast your pecans in a dry skillet for three to four minutes, shaking the pan occasionally, so they're fragrant and crispy before they meet the glaze.