Maple-Glazed Carrots


Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.

  • 8Servings


  • 2 Tbs. olive oil
  • 2 lb. baby carrots, halved lengthwise if thick
  • 1/3 cup pure maple syrup
  • 2 tsp. Dijon mustard
  • 1 Tbs. chopped fresh tarragon


Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

Nutrition Information

  • Calories: 106
  • Carbohydrate Content: 19 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 120 mg
  • Sugar Content: 14 g