Diets

Maple-Glazed Carrots

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

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

Servings
8

Ingredients

  • 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

Preparation

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.