maple candied carrots
Author: michelle
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds young carrots, all similar size and thickness, peeled and halved lengthwise
  • ½ teaspoon coarse sea salt and freshly ground pepper
  • 2 tablespoons packed brown sugar
  • ½ cup water
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • Dried thyme
  1. Heat oil in a large cast iron skillet over medium-high heat.
  2. Add carrots and sprinkle with salt and pepper.
  3. Toss the carrots to coat with oil.
  4. Cook for 3 minutes, then add brown sugar and water.
  5. Stir carefully to coat the carrots.
  6. Cook for 5 minutes then add maple syrup and dried thyme.
  7. Stir carefully to coat the carrots.
  8. Cook until the carrots are tender and sauce is thick, about 8 minutes.
  9. Add butter and cook until butter is melted.
  10. Toss well then remove the thyme stem and discard.
  11. Serve immediately.
Toss your carrots gently and often to make sure that they're well coated with the glaze and so you don't break them as they soften.
Recipe by bite at