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.