Monday, November 10, 2008

Maple-Glazed Carrots

Here's another great vegetable dish to grace your Thanksgiving table. Carrots are julienned (cut into thin strips - it looks really fancy), then cooked and coated in a sweet and citrusy glaze. Tonight I made one quarter of the recipe - 3 carrots seemed a much more appropriate amount for our family than 12!

Maple-Glazed Carrots
12 medium carrots, peeled and julienned
2 tbsp. cornstarch
2/3 cup orange juice
5 tbsp. maple syrup
5 tbsp. melted butter or margarine
1 tbsp. grated orange peel (Jeff hates citrus zest, so I skipped this)
3/4 tsp. ground nutmeg
1/2 tsp. salt

In a large saucepan, bring 1 inch or water and carrots to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender crisp.

Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened (since I made such a small amount, it took less than 2 minutes).

Drain carrots; transfer to a serving bowl. Pour glaze over carrots; gently stir to coat (I took the picture before stirring, because it looked so pretty).

These carrots were quite good. They are a bit unique as far as glazed carrots go, because of the orange juice and maple syrup. It was a good flavor combination, perfect for Thanksgiving dinner, or any day.


Meg said...

This looks yummy. I would probably skip the zest too!

Birdie said...

maple glazed carrots sound so good. A great dish for thanksgiving

Marisa said...

Those look really good! I'm always looking for new and different side dishes.

Sara said...

These look great! I love to take carrot sticks, toss them with olive oil, honey, salt and pepper and roast at high heat in the oven.

priscilla joy said...

yummy, those look delicious! believe it or not, i've never had glazed carrots. i need to try that.

Joan said...

Those carrots look amazing, just how they should be cooked this time of the year. That was a great blog. Thanks so much!!

Jen {} said...

Another scrumptious side dish! You've got some great ideas and I love the presentation of your food. You're talented.

Jacqueline Meldrum said...

This sounds like agorgeous way to enjoy carrots Stephanie :)